1 cup cake flour
1/2 cup sugar
1/2 tbsp baking powder
1 sachet of Organo Gourmet Black Coffee
1/2 tsp of salt
4 egg yolks
1 tbsp of Gourmet Black coffee dissolved in 1/4 cup hot water
1/4 cup olive oil
4 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1 tablespoon of ORGANO Gourmet Black Coffee powder
1 tbsp hot water
1 cup softened unsalted butter
3/4 cup powdered / icing sugar
Preheat your oven to 350 F degrees and line a 13X 9 pan with parchment paper.
Whisk the egg whites in a medium bowl until frothy. Add the cream of tartar and then gradually incorporate 1/4 cup of sugar while beating at high speed.
In another bowl, combine all the liquid ingredients (coffee, egg yolks and oil).
In a mixing bowl, sift and combine the flour, sugar, baking powder, the ORGANO Gourmet Black coffee powder and salt. Add the liquid ingredients to the dry ones and mix until the batter is fluffy.
With a spatula, gently fold in the egg whites mixture into the batter, once everything is incorporated, pour into the pan and tap it a few times to remove air pockets.
Bake in the oven for 20 minutes. Remove from oven and cool.
For the Frosting, mix the hot water and the coffee and let it cool.
In a medium bowl, beat the butter until it gets creamy, then add the icing sugar. Pour in the dissolved coffee and whisk until it gets smooth and fluffy. Once the cake is cool spread the frosting evenly over it and smooth using a spatula.