Helen Dissell & Gill Pope ~ from Australia to South Africa
Ingredients:
- 180g plain flour
- 20ml baking powder
- 1ml salt
- 50g finely chopped walnuts
- 4 egg yolks
- 200g white sugar
- 125ml sunflower oil
- 5ml vanilla essence
- 10ml instant coffee dissolved in 125ml boiling water
- 4 jumbo egg whites
Method:
1. Sift flour with 15ml of baking powder and salt.
2. Add walnuts
3. In a separate jug whip egg yolks till creamy and slowly add sugar whisking all the time till doubled in volume.
4. Add oil, vanilla essence and dissolved coffee.
5. Whisk till all ingredients are well mixed.
6. In a third jug, whisk egg whites till stiff and then add remaining baking powder and whisk again.
7. Add egg yolk mixture to flour mixture and FOLD in slowly
8. Add egg white mixture and FOLD in thoroughly.
9. Pour into 8” round cake pan and bake at 170C approx 1 hour.
10. When firm on the touch take out of oven and turn onto a wire rack to cool.
11. Fill with a coffee butter icing.