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Espresso Cake




Source of Recipe


Unknown


List of Ingredients




2 cups flour
1 cup sugar
1 tbsp baking powder
2 tsp instant espresso powder
1/2 tsp salt
1/2 cup unsalted butter, or margarine, softened
1/2 cup half and half
1/2 cup Kahlúa, or other coffee liqueur
5 large egg whites

Recipe



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°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" cake