Espresso cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Bleached all-purpose flour |
| 1 | cup | Granulated sugar |
| 1 | tablespoon | Baking powder |
| 2 | teaspoons | Instant espresso powder |
| ½ | teaspoon | Salt |
| ½ | cup | Unsalted butter or margarine; (1 stick) softened |
| ½ | cup | Half and half |
| ½ | cup | Coffee liqueur |
| 5 | larges | Egg whites |
Directions
Mix flour, sugar, baking powder, espresso powder and salt. Add butter and half and half. Then beat 1 minute on medium-high speed. In another bowl, blend coffee liqueur and egg whites. In three additions, add liqueur mixture to batter, beating 20 seconds with each additional and scraping sides and bottom of mixer bowl between additions to blend batter completely. Divide batter between two greased and floured or parchment-lined 8-inch round cake pans. Bake in middle level of preheated 350 degrees F oven for 20-23 minutes, or until toothpick inserted in cake center comes out clear. Cool layers in pans for 10 minutes. Carefully run knife around sides of pans to loosen layers. Invert onto cake rack. Cool completely before frosting. Makes one 8 inch cake. Recipe from Kamora Imprted Coffee Liqueur eGG Foodday MC formatting by bobbi744@...
Recipe by: Kamora Imprted Coffee Liqueur Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 17, 1998