(A)
whole egg size AA- 1
egg yolk AA- 5
corn oil- 45g
milk- 70g
cake flour- 65g
cappuccino essence- 1/2 tsp ( I use 1 tsp cos I like the taste heavier)
1 pack of instant coffee powder ( I use cafe 21)
(B)
egg white AA- 5
caster sugar- 80g
cream of tartar- 1/4 tsp
Method:
1. Beat ingredients A except flour and coffee powder till frothy. Then sift in flour and coffee powder and mix well, set aside. (This part I use hand mixer)
2. Beat egg white till bubbles form then add in tartar powder. Divide sugar into 3 portion and add in slowly. Beat till soft peak form.
3. Take 1/3 portion of egg white mixture mix into batter till light. Fold the balance of egg white mixture into the butter and mix gently till well combined. Pour into a 7" square baking pan (lined with baking sheet at the bottom).
4. Steam bake at preheated oven at 160°C for 50 - 60 mins or till cook. Invert the cake immediately after baking and let it cool before serving. Can also put into fridge before serving, even nicer.
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