20g coffee powder
125ml milk, lightly warmed up
4 egg yolks
60ml vegetable oil
100g plain flour
10g unsweetened cocoa powder
4 egg whites
1/4 tsp cream of tartar
120g castor sugar
some icing sugar
1 Mix coffee powder with milk in a bowl till dissolved then add vegetable oil.
2 Whisk yolks and add coffee mixture in another bowl. Sift plain flour and cocoa powder into yolk mixture till well combined.
3 Beat egg whites with cream of tartar on high speed in another bowl till foamy. Then slowly beat in castor sugar in 2 intervals till firm peaks form.
4 Fold a third of the egg white mixture into mixture from Step 2. Then gently fold in the remaining egg white mixture in 2 intervals till well combined.
5 Oil an 8″ round removable bottom cake pan. Line bottom with baking paper. Pour in the batter and knock out extra air pockets.
6 Steam for about 30 minutes on high heat. Dust with icing sugar and decorate as desired.
To prevent water dripping onto mixture during steaming, cover cake pan with a lightly oiled aluminium foil.