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.
Yields
8 Servings