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Fly African Cake

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Ingredients
  

Ingredients A

  • 5 egg whites cold
  • 1 egg yolk cold
  • 1/2 tsp ovalette
  • 100 g self-raising flour
  • 25 g corn flour
  • 100 g caster sugar

Ingredients B

  • 100 g butter burnt brown on the stove
  • 1 Tbsp condensed milk
  • A pinch of salt

Ingredients C

  • 1/2 tsp butter oil essence
  • 1 Tbsp Coffee powder dissolved in a Tbsp of hot water
  • 2 Tbsp Cocoa powder dissolved in a Tbsp of hot water

Topping

  • 2 Tbsp slivered or sliced almonds

Instructions
 

  • Preheat oven at 180C, line a 6" round cake tin with parchment paper.
  • Put ingredients A in an electric mixer on a very high speed for 8-10 minutes. The mixture will turn white.
  • Melt the butter and burn it slightly to golden brown. Dissolve condensed milk and salt in it.
  • Combine ingredients A and B.
  • Divide the batter into 2, one for the brown parts (1/3) and one for the white part (2/3).
  • For the brown part, add the coffee and chocolate pastes.
  • For the white part, add the butter oil essence.
  • Put a ladle of the white batter into the middle of the pan.
  • On it, pour 1/2 ladle of brown batter into the middle of the pan, on top of the white layer.
  • Repeat this layering, always on top of the last pour, until everything is used up.
  • Sprinkle almonds on top.
  • Bake for 45-60 minutes. If you don't want the cake to crack, try lowering the temperature to 150C towards for the last 30 minutes of baking.

Variation

  • If you want a more mocha-y cake, switch the brown to 2/3 and white to 1/3, and double the coffee and chocolate pastes.