1. Cream ingredients B well for a few minutes. Add egg one by one and continue beating.
2. Add in ingredients C and instant coffee slowly, fold in ingredients A to form batter.
3. Beat egg whites and sugar of ingredients D to form meringue. Fold in meringue with batter gently.
4. Put paper cups in muffin pans, spoon in cake batter into paper cups.
5. Bake in oven at 180°C for 20 – 25 minutes or until cake is done.

140g
Bake King plain flour (sifted)

40g
Bake King cocoa

1 tsp
Bake King baking powder

¼ tsp
Bake King bicarbonate soda

35g
castor sugar

230g
Golden Churn butter

1½ tsp
Bake King vanilla essence

6
Sakura fresh egg yolks