4 large eggs
1 cup sugar
1 tbs coffee powder
3/4 cup flour
Pinch of salt
1/4 cup unsalted butter, melted and cooled
Wip cream icing
1cup heavy cream
2 tbsp sugar
1 tsp coffee powder
Preheat oven to 190C. Line bottom of 8″ spring form round pan. Grease and dust with flour.
In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water until pale yellow and double in volume.
Take off from water and continue to beat until the mixture cools down, about 5-7 minutes. Add the coffee powder and beat in again until fluffy and moose like.
Fold the flour gently, little by little until all flour is added. Be careful you have to be very gentle folding and beating is different if you beat all the air inside will go so fold. Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.
Turn the batter into the prepared baking pan, and bake for 30-35 minutes, until a toothpick inserted comes out clean.
For the icing
Whip together all the icing ingredients until stiff peaks form. Frost the cake. When you are frosting a cake always start from the middle & to the sides. Garnish as you like.....................enjoy