Cappuccino Cake

This Cappuccino Cake combines a rich, coffee-infused base with a sweet meringue topping, creating a delightful treat for coffee lovers. Simple yet elegant, it’s perfect for sharing with friends or enjoying with your favourite brew.

Baked to golden perfection and finished with a dusting of cinnamon, this cake is as beautiful as it is flavourful. Adjust the tin size and oven setup to ensure the topping bakes evenly for the best results!

The photo shows it made in a 25cm tin.

Ingredients

• ½ cup strong Black Coffee, cooled
• 150g Butter, melted
• ¾ cup Sugar
• 3 eggs, separated
• 1½ cups Flour
• 2 teaspoons Baking Powder
• ¾ Caster Sugar

Method

1. Mix melted butter, first measure of sugar, and egg yolks together.
2. Fold in sifter flour and baking powder alternately with coffee.
3. Place the mixture in a lined 20cm tin.
4. Beat egg whites until stiff.
5. Gradually beat caster sugar into the egg whites until the mixture is thick.
6. Spread topping over the cake mixture.
7. Bake for 45-50 minutes in a pre-heated 180° C oven or until an inserted skewer comes out clean.
8. Cool in tin.
9. Dust with cinnamon to serve.