Espresso Cake 2 c Bleached all-purpose flour
1 c Granulated sugar
1 tb Baking powder
2 ts Instant espresso powder
1/2 ts Salt
1/2 c Unsalted butter or margarine; (1 stick) softened
1/2 c Half and half
1/2 c Coffee liqueur
5 lg Egg whites
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. Espresso Cake printer friendly version located here. (Just the recipe. Nothing else.)
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