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Ingredients
- 175g/6oz unsalted butter, softened, plus extra for greasing
- 175g/6oz soft light brown sugar
- 3 free-range eggs
- 175g/6oz self-raising flour
- 1 tsp baking powder
- 2 tsp instant coffee, dissolved in 1 tbsp hot water
For the dalgona coffee cream
- 2 tbsp instant coffee
- 5 tbsp caster sugar
- 5 tbsp boiling water
- cocoa powder, for dusting
Method
Before starting this dish, make sure to preheat the oven to 190C/180C Fan/Gas 5.
- Grease the base and sides of a 20cm round loose-bottomed cake tin and line with baking paper.
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Put the butter and sugar in a bowl with the eggs, flour, and baking powder.
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Add the coffee mixture, then whisk for 3 minutes, until you have a smooth batter.
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Pour into the tin and level the top. Bake for 35 minutes.
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Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack.
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Just before you want to serve the cake, make the dalgona coffee cream.
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Put the coffee, sugar, and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk.
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Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder.
Banner and Image Credit: BBC
