Makes one 22cm cake
4 egg yolks
60g caster sugar
1/2 teaspoon vanilla extract
85ml canola oil
30g (3 1/2 tablespoons) cocoa powder
1 tablespoon instant coffee granules
125ml (1/2 cup) boiling water
100g cake flour
2 teaspoons baking powder
4 egg whites
1/2 teaspoon salt *
120g caster sugar
* The cake did have a very, very slight saltiness to it with 1/2 teaspoon of salt which I quite like, reduce to 1/4 teaspoon if you prefer.
1. Preheat oven to 180°C. Prepare a 22cm round springform cake tin but do not grease or line the tin.
2. Dissolve cocoa and coffee in boiling water and set aside to cool. Sift flour and baking powder 3 times and set aside.
3. Whisk egg yolks, 60g sugar and vanilla until pale and creamy, add oil and room-temperature cocoa mixture, beat well to combine. Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
4. Whisk egg whites and salt until foamy. Gradually add 120g sugar, spoonful by spoonful, until near stiff peaks form.
5. Scoop 1/3 of the meringue into the cocoa mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the cake tin. Give the tin a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 40 minutes, or until cooked. Remove from oven and tap the tin again. Immediately turn the tin upside-down (use cups or drinking glasses to elevate the pan) and let cool completely this way.
8. When the cake is cold, remove from the tin. Cut and serve.