Читать книгу Bake Text Only - Rachel Allen - Страница 75

175g (6oz) self-raising flour

50g (2oz) cocoa powder

225g (8oz) soft light brown sugar

175g (6oz) butter, melted

4 medium eggs, separated

60ml (2fl oz) very strong coffee, cooled

3 tbsp water

1 x quantity coffee butter icing

Easy chocolate curls or chocolate coffee beans, to decorate

13 x 23cm (5 x 9in) loaf tin

1 Preheat the oven to 190°C (375°F), Gas mark 5. Oil and line the loaf tin with parchment paper so that it comes over the sides of the tin. Sift the flour and cocoa powder into a large bowl, add the sugar and stir to combine.

2 Using a wooden spoon or a hand-held whisk, beat in the melted butter, egg yolks, coffee and water until smooth.

3 Whisk the egg whites in a large clean bowl until fairly stiff peaks form, then gently fold into the cake mixture in three batches making sure there are no lumps of egg white left.

4 Turn the mixture into the prepared loaf tin and smooth the surface. Give the tin a tap to remove any air bubbles. Bake in the oven for 35 minutes, then reduce the oven temperature to 160°C (325°F), Gas mark 3 for the last 20 minutes or until a skewer inserted into the middle comes out clean.

5 Allow the cake to cool in the tin for 10 minutes then lift out by the parchment paper onto a wire rack to cool completely.

6 Make the icing. When the cake is cold, remove the parchment paper. Using a bread knife, split the cake horizontally and spread about a third of the icing on the lower half with a palette knife. Place the other half of the cake back on top and spread the rest of the icing over it.

7 Decorate as desired. It’s best to leave the cake for 30 minutes to settle before cutting.