Ingredients
Cake:
4 eggs
3/4 cup castor sugar
2 tsp cream of tartar
1 tsp bi-carb soda
1 Tbsp plain flour
2 Tbsp cornflour
3 Tbsp custard powder
Coffee cream icing:
115g butter
2 cups icing sugar
1 tsp vanilla
2 Tbsp water
1/2 tsp coffee essence
1 egg - separated
Preparation
For the cake: Beat whites with sugar until fluffy. Beat yolks with 1 Tbsp cold water. Add whites to yolks and mix. Sift remaining ingredients 3 times and fold into eggs. Bake at 160C for 20 minutes.
For icing: Cream butter. Add sugar and beat until the mixture begins to stiffen. Add vanilla, water, coffee essence and egg yolk and beat well. In a separate bowl, beat egg white with a pinch of salt. Add whites to first bowl and beat to combine.
