COFFEE CAKE

Steps:

• 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!