Recipe for Coffee Ginger Cake

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Yield:

Ingredients:

Amount	Ingredient
	Part (A): ----------------
225 gm	butter
175 gm	brown sugar
	----------------- Part (B): ----------------
	----------------- Mix together: ----------------
2 tsp	instant coffee powder
1 tsp	coffee essence
1 tsp	vanilla essence
1 tsp	rum essence, or 1 tbsp rum liqueur
1 tbl	fresh ginger juice
8 x	egg yolks
	----------------- Part (C): ----------------
	----------------- Sift: ----------------
225 gm	flour
2 tsp	baking powder
1 tsp	ginger powder
1 tsp	salt
	----------------- Part (D): ----------------
	----------------- To make meringue, beat till stiff: ----------------
3 x	egg whites
1 pch	salt
2 tbl	sugar

Instructions:

Instructions: Method
CREAM (A) till light and fluffy. Mix in (B) gradually. Beat in egg yolks, two at time.

Fold in (C) in small batches. Add meringue and combine well. Add tossed ginger pieces and mix well.

Grease and line a 21cm square cake tin. Pour batter into prepared tin. Bake cake in a preheated oven at 170 C for 20 minutes, then 160 C for 30 to 40 minutes or until cake is cooked through when tested with a skewer.

Leave the cake in the tin for five to 10 minutes, then remove it from the mould and place it on a wire rack to cool.

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