Prep 20 mins
Cook 30 mins
This cake is extremly soft and light i use this recipe as my basic cake recipe,for vanilla leave out cofee and cocoa replace with same amount flour.This cake is best with some sort of icing.
- 5 extra large eggs
- 1 cup sugar
- 1 teaspoon vanilla essence
- 3 teaspoons baking powder
- 1 cup flour
- 2 tablespoons cocoa
- 2 tablespoons nescafe instant coffee
- 1⁄2 cup oil
- 1⁄2 cup boiling water
- Sift all the dry ingredients together. Except the sugar.
- Beat eggs and sugar in Kenwood chef till lighty and thick and almost double in volume.
- Add in vanilla essence and give a quick beat (a few seconds).
- fold sifted dry ingredients into egg mixture alternating with the liquid.
- fold with a metal spoon.
- Pour batter into 2 greased 25 cm sandwich tins.
- Bake@ 180 for 30-35 minutes.
- Allow to cool on rack.
- Sandwich and ice with ganache or mocha and cofee butter icing.
I made this for my fiancees bday. Needless to say, there is NO cake left!! Great tasting, I used mocha cream cheese icing (#63740) to ice it. My only confusion / question came after I sifted all the dry ingredients together and THEN was told to mix the eggs and sugar together. I thought sugar WAS a dry ingredient.
I frosted the cake with coffee and chocolate ganache. The cake itself is lighter than the usual heavy type, so it's a nice change. Thanks for the recipe. Will make it again.
This cake is, as promised, very light-textured, but it is sturdy enough to ice, and with a light but distinct mocha flavor. I'm not sure what a Kenwood Chef is, but I used a hand mixer. I used brewed coffee instead of the instant and water. I assume the temperature is in Celsius - in Fahrenheit I think it's between 350 and 375 degrees. I think whether this is good or excellent really depends on what you do with it once you have it made; it's not really suited to just a sprinkle of powdered sugar.