Coffee cake with whipped cream
  • 2 cups all purpose flour (maida)
  • 2 tea-spoons baking powder
  • 1 + ½ cup castor sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 cup black coffee/ espresso, hot
  • ¼ cup crushed walnuts
  1. Lightly brush your cake pan with oil/ butter and dust with all-purpose flour. Pre-heat your over to 180C.
  2. In a medium bowl, combine all-purpose flour and baking powder. Whisk until well combined.
  3. In a large bowl, beat sugar and oil until the mixture becomes light and pale, for about 5-7 minutes.
  4. Add eggs, one by one, mixing well after each edition.
  5. Now add the dry ingredients to the wet ingredients in three batches, alternating with coffee. Do not over mix.
  6. Using a spatula fold the walnuts into the batter. Reserve some for the top.
  7. Pour the batter into the prepared cake pan.
  8. Bake at 180C until a toothpick inserted into the centre of the cake comes out clean. This might take about 30-40 minutes.
  9. Once the cake has cooled, top with whipped cream and crushed walnuts
Recipe by Bake with Shivesh at