Cocoa malt cake

Cocoa malt cake

Flour 150 gm         baking pdr ¾ tsp                pinch of salt       butter 75 gm       castor sugar 125 gm

Eggs 2 separated     cocoa malt 3 tsp                 instant coffee pdr 1 tsp mixed in ½ cup milk.

Icing

Icing sugar 150gm         water 2 tbsp mixed with 2 tsp of cocoa malt & ¾ tsp instant coffee.

Method

1)      Sieve flr, baking pdr, salt.

2)      Cream butter till very soft.

3)      Add sugar & beat well tll very light & creamy.

4)      Add egg yolks one at a time.

5)      Add flour alternately with milk mixture, mixing lightly.

6)      Fold in stiffly beaten egg whites.

7)      Bake in moderate oven for 30 minutes or till done.

8)      Cool on a rack.

Icing

Sift icing sugar well. Put all the icing ingredients into a pan. stir over low heat. Don’t let it boil. The mixture should look smooth & glassy & thick enough to coat the back of a spoon.

Place the cake over a wire rack standing on a plate & pour icing quickly over it. Scoop the drips out of the plate & smoothen over the sides of the cake. Decorate with some chopped nuts.