Ingredients:
Makes a 9-inch two layer cake
- 2 3/4 cups sifted cake flour
- 4 tsp baking powder
- 3/4 tsp salt
- 4 egg whites
- 1 1/2 cups white sugar
- 3/4 cup butter
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tsp instant coffee powder
- 1/2 cup coffee
- 2 tbsp coffee flavoured liquer
- chocolate curls to decorate
Measure sifted flour, baking powder, and salt; sift together three times.
In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavourings. Add meringue, and beat thoroughly into batter.
Divide batter into two. Mix half the batter with the instant coffee. Spread batter in two, 9 inch round pans which have been lined on the bottom with parchment paper.
Bake at 175 degrees C for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Ingredients for filling:
- 226g mascarpone cheese
- 1/2 cup confectioners' sugar
- 4 tbsp coffee flavoured liquer
In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
Ingredients for frosting:
- 2 cups whipping cream
- 4 tbsp coffee flavoured liquer
In a medium bowl, using an electric mixer set on medium-high speed, beat the cream and 4 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
Directions for assembling the cake:
Place the coffee cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one half of reserved coffee mixture over cake, then spread with the filling mixture. Top with plain cake layer; poke holes in cake. Pour the other half of the coffee mixture over the second layer. Spread sides and top of cake with frosting. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
Recipe adapted from Heavenly White Cake and Tiramisu Layer Cake
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