Kahlua Sponge Cake

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.  

Ingredients:
(A)
75g plain flour
10g rice flour
1/4 tsp baking soda
1/4 tsp salt

(B)
5 egg whites (193g)
1/4 tsp cream of tartar
70g caster sugar

(C)
5 egg yolks (90g)
60g coconut oil
55g milk
30g (2 tbsp) Kahlua coffee liqueur
1 tsp vanilla extract

(D)
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.