Beat the egg yolks and the remaining ingredients together for 3 minutes. Add the flour mixture and beat until well mixed. Beat the egg whites until stiff but not dry and fold into the mixture.
Divide the mixture evenly between two greased 200mm diameter round cake pans. Bake at 190ºC, for 20 minutes or until when pressed with a finger the cake springs back. Turn out on to wire rack to cool completely before icing with a coffee flavoured butter icing. Makes one (double layer) cake.
For the icing:
Cream the margarine and icing sugar together adding the dissolved coffee and the vanilla essence until the icing is of a good spreading consistency.
Recipes and images courtesy of Robertsons.co.za.
Pair with a glass of Nederburg Noble Late Harvest.