Cinnamon coffee hot water sponge cake

Snap, Sizzle And Cook
8 servings Preparation: 10 mins, Cooking: 30 mins By Food24
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Ingredients (14)

3 eggs — separated
250 ml castor sugar
375 ml flour — cake
1 ml salt
5 ml cinnamon — ground
2 ml nutmeg — ground
30 ml butter — or oil
125 ml coffee — strong black
15 ml baking powder
ICING:
625 ml icing sugar — sifted
50 ml butter — soft
2 ml cinnamon — ground
5 ml instant coffee powder
50 ml milk
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Method:

Whisk egg yolks and sugar until thick and pale. Sift together salt, flour and spices. Add to egg yolk mixture and beat again. The mixture will be crumbly. Melt the butter in coffee and add to the cake mixture beating until smooth.

Fold in the stiffly whisked egg whites and lastly add the baking powder. Pour into 2 x 20cm pre-greased cake tins.

Bake at 180 degrees Celsius for 25 – 30 minutes or until a cake skewer comes out clean.

For the icing:
Mix all ingredients together until smooth. Once cooled completely you can proceed to ice the cake.

Reprinted with permission of Snap, Sizzle and Cook. To see more click here.

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