Espresso Cake

180°C, 350°F, Gas Mark 4
Makes on 8" Cake

Ingredients

9oz bleached all-purpose flour ½ tspn salt
7 ½ oz granulated sugar 4 oz unsalted butter or margarine, softened
1 tblspn baking powder 4 fl oz half-and-half
2 tspns instant espresso powder 4 fl oz coffee liqueur
5 large egg whites

Mix flour, sugar, baking powder, espresso powder and salt. Add butter and half-and-half. Then beat for one minute on medium-high speed. In another bowl, blend coffee liqueur and egg whites. In three additions, add liqueur mixture to batter, beating 20 seconds with each additional and scraping sides and bottom of mixer bowl between additions to blend batter completely. Divide batter between two greased and floured or parchment-lined 8 inch round cake pans. Bake in middle level of preheated oven for 20-23 minutes, or until skewer inserted in cake centre comes out clear. Cool layers in pans for 10 minutes. Carefully run knife around sides of pans to loosen layers. Invert onto cake rack. Cool completely before frosting.

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