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1
Grease and line a 7 inch round cake tin.
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2
Separate the eggs while still cold and then keep aside to come to room temperature.
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3
Preheat oven to 180u00b0C.
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4
Mix sugar, coffee and water in a saucepan and heat on sim till the sugar dissolves.
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5
Then bring to a boil and remove from the fire.
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6
Let it cool down slightly and then add the rum.
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7
(optional).
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8
Sieve the flour and baking powder together 3 times.
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9
Whisk the eggs with an electric handheld beater till stiff peaks form.
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10
Beat the butter and egg yolks with the dough attachment until fluffy and light.
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11
Stir in with fast rotations of a rubber spatula the sugar and coffee mix and the yoghurt and then stir in the flour too.
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12
Fold the egg whites gently into this mixture in two batches using the cut, fold and turn technique.
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13
Where you cut in the cetre and lift the batter gently towards the left side and then rotate the bowl so that you can cut again.
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14
THis should be done quickly but gently with only wrist movements.
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15
EMpty batter into the prepared cake tin.
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16
Bake for 40 minutes or so till a tested comes out clean.
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17
Invert onto a serving platter after 2-3 minutes and cool.
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18
For Sauce:
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19
Boil 1/2 a cup of water with sugar, coffee and butter.
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20
Simmer for 2 minutes while you dissolve the cornflour in the other 1/2 cup of water.
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21
Stir till the mixture thickens and then put off.
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22
Make holes in the cake with a wooden skewer and pour the sauce over the cooled cake.
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23
Let the sauce flow over the side of the cake too.
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24
Cool and serve!
