Eggs- 2 large
Demerara sugar- 1 cup
Vanilla extract- 1 tsp
Plain flour- 1 cup + 2 tbsp
Baking powder- 1 tsp (slightly heaped)
Salt- 1/4 tsp
Milk- 1/2 cup + 1 tbsp
Unsalted butter- 5 tbsp
Instant coffee powder- 2 tsp
Beat the eggs on medium-high speed for about 3 to 5 minutes, either using your hand held mixer or using the whisk attachment of a free standing mixer.
Once the eggs turn light yellow and thick, add the sugar bit by bit till the mixture is light and fluffy, it should take another 4 to 5 minutes to get to this stage. Dont skip this bit, it really does make a difference to how to cake turns out.
I turned my free standing mixer on and by the time the eggs were done, i got the other ingredients ready.
Preheat oven to 170C and grease and line an 8 inch cake tin.
Mix together the plain flour, baking powder and salt in a bowl. Keep aside.
Heat the milk and butter in a saucepan along with the coffee powder, just until all the butter melts. Keep aside.
Once the eggs reach its thick consistency, reduce speed to low and add the flour and mix until smooth without any visible traces of flour combined.
With the mixer still on low speed, gradually add the hot milk to the batter and beat until well combined.
Pour into the cake tin and bake for 40 minutes or till a skewer inserted into the centre of the cake comes out clean. (mine was done in 42 minutes).
Place on a cooling rack and once completely cool. store at room temperature in an air tight container.
Notes: You can replace demerara with granulated sugar
You can also use a square cake tin for this cake (in fact i think it would be a better option). If so, i would say reduce the cooking time to about 30-35 minutes.
If you dont add the instant coffee, you get yourself a good ol fashioned hot milk cake.