Coffee Cake

READY IN: 1hr 10mins




  • Grease and line a 7 inch round cake tin.
  • Separate the eggs while still cold and then keep aside to come to room temperature.
  • Preheat oven to 180°C.
  • Mix sugar, coffee and water in a saucepan and heat on sim till the sugar dissolves.
  • Then bring to a boil and remove from the fire.
  • Let it cool down slightly and then add the rum.
  • (optional).
  • Sieve the flour and baking powder together 3 times.
  • Whisk the eggs with an electric handheld beater till stiff peaks form.
  • Beat the butter and egg yolks with the dough attachment until fluffy and light.
  • Stir in with fast rotations of a rubber spatula the sugar and coffee mix and the yoghurt and then stir in the flour too.
  • Fold the egg whites gently into this mixture in two batches using the cut, fold and turn technique.
  • Where you cut in the cetre and lift the batter gently towards the left side and then rotate the bowl so that you can cut again.
  • THis should be done quickly but gently with only wrist movements.
  • EMpty batter into the prepared cake tin.
  • Bake for 40 minutes or so till a tested comes out clean.
  • Invert onto a serving platter after 2-3 minutes and cool.
  • For Sauce:
  • Boil 1/2 a cup of water with sugar, coffee and butter.
  • Simmer for 2 minutes while you dissolve the cornflour in the other 1/2 cup of water.
  • Stir till the mixture thickens and then put off.
  • Make holes in the cake with a wooden skewer and pour the sauce over the cooled cake.
  • Let the sauce flow over the side of the cake too.
  • Cool and serve!