Coffee Cream Cake

Ingredients: 

100g all-purpose flour
150g heavy cream
60g milk
10g instant coffee powder
5g coffee extract

10 yolks + enough egg white make up 440g
200g sugar

100g all-purpose flour

Warm up the cream and milk. Dissolve the instant coffee powder and then stir in the coffee extract.

Whisk the coffee mixture into the first 100g of flour. It should be a smooth batter that looks rather like soft and melty chocolate ice cream.

Beat the eggs and sugar on low speed over a barely simmering water bath until very light and thick. If your eggs are fresh, it should take at least 10 minutes. Eggs that start from cold and are not particularly fresh will take at least 15 minutes.

Stir some of the egg mixture into the coffee mixture to loosen it up, then dollop it into the rest off the eggs while whisking.

Whisk in the second 100g of flour a spoonful at a time.

Pour into a 25cm square tin (lined on the bottom), and then bake at 150C until a skewer comes out clean.

Notes: 
I forgot to loosen up the coffee mixture, but you should do that. Makes it easier to get a batter that does not streak.

I want to try this with only egg whites, partly because I have a surfeit of them and partly because sometimes I find that you get a cleaner flavor. Matcha will probably be the first one I try.

I split up the flour for textural reasons, but it is also far easier to get a mixture that can be whisked into the eggs this way.

You can split the recipe into 2 8 inch round tins or 2 7 inch square pans.

Tasting Notes: 
The coffee taste could be stronger, but the texture is really quite good.

I think you could quite easily skip the coffee and just use vanilla extract, or put some powdered spices like ground cinnamon into the cake.