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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack. Ingredients:
2 1/3 cups all-purpose flour |
1 cup white sugar |
1 tablespoon baking powder |
1 teaspoon salt |
2/3 cup brewed coffee |
1/2 cup cooking oil |
8 egg yolks |
8 egg whites |
1/2 teaspoon cream of tartar |
1/2 cup white sugar |
Directions:
1. Preheat an oven to 325 degrees F (165 degrees C).
2. Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
3. Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.
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