• This cake is so light you won’t feel guilty if you have more than one slice.

    Serves: 1 cake
    Cooking Time: 1 hour


    • 110g cake flour
    • 10ml ground coffee beans
    • 120g castor sugar
    • 10ml baking powder, plus 5ml extra
    • 10ml cocoa powder
    • pinch of salt
    • 125ml oil
    • 5 eggs, separated
    • 125ml boiling water
    • coconut shavings, to garnish
    • chocolate, melted, to garnish
    • ICING
    • 750g icing sugar
    • pinch of salt
    • 50ml liquid glucose
    • 60g butter, melted
    • 80g hot water
    • 80g coffee
    • 15ml vanilla essence



    Preheat the oven to 170°C. Lightly grease an angel cake tin.


    Sift the dry ingredients together.


    Add the oil, egg yolks and boiling water.


    Beat the egg whites and extra baking powder until stiff and fold into the batter.


    Pour into the cake tin and bake for 30 minutes.


    Turn the cake upside down and let it rest on its prongs to cool down completely. Unmould.


    To make the icing, mix the sugar, salt and glucose together until smooth. Add the butter and mix in well. Add the water, coffee and vanilla.


    Pour the icing over the cake while it is still warm, garnish with coconut shavings and pour a little melted chocolate over to form a marble effect.


    For a more stable meringue, sprinkle 30ml of the sugar onto the egg whites when beating with the baking power.