This moist and soft sponge cake which has been spiked with Kahlúa will definitely excite your taste buds but won't get you tipsy. Kahlúa is a coffee-flavoured liqueur which contains rum, corn syrup and vanilla bean and it has a sweet and vibrant taste.
75g plain flour
10g rice flour
1/4 tsp baking soda
1/4 tsp salt
5 egg whites (193g)
1/4 tsp cream of tartar
70g caster sugar
5 egg yolks (90g)
60g coconut oil
30g (2 tbsp) Kahlua coffee liqueur
1 tsp vanilla extract
1/2 tsp dark cocoa powder
- Preheat oven to 140 deg C.
- Using an electric beater, whisk egg white until foamy. Gradually add in sugar and continue to beat until stiff peaks formed. Set aside.
- Using the same beater, beat egg yolks, coconut oil, milk, Kahlua and vanilla extract until blended. Then add in sifted flour and mix well to combine.
- Add 1/3 of the meringue into the egg yolk batter and stir to combine. Then lightly fold in the rest of the meringue.
- Pour batter into an 8" round pan with a removable base (do not grease or line the pan). Bang the pan on the kitchen bench to remove large air bubbles.
- Sift cocoa powder into 2 tablespoon of batter. Randomly drop teaspoonful of batter on the cake and using a chopstick, swirl a decorative pattern.
- Bake at 140 deg C for 30 min, then increase the temperature to 170 deg C and bake for another 30 min.
- After removing cake from the oven, drop the pan on the kitchen bench to prevent the cake from shrinking.
- Leave cake to cool in the pan for 10 minutes, then remove cake from the pan.