Kahlua Coffee and Walnut Sponge Cake

I have a bottle of Kahlua (coffee flavoured liqueur) which my sister has got for me from the airport dutyfree earlier this year and I must admit it has been sitting in my pantry for quite some time. I have meant to use it to make ice cream but being in the middle of a cold long winter, I really don't feel like having anything icy at all.

I love cakes with a hint of liqueur in them and so today, I've decided to try adding Kahlua (coffee flavoured liqueur) to my favourite coffee walnut cake. I was pleased with the result as what I got was a pleasantly light and soft cake filled with the beautiful flavour of coffee liqueur which is not overpoweringly rich.

Definitely an indulgent afternoon tea treat!

Kahlua Coffee and Walnut Sponge Cake

Ingredients
4 egg yolks
30g castor sugar
55g corn oil
2 tsp instant coffee powder (diluted in 1 tsp hot water)
4 Tbsp kahlua (add more if you prefer a stronger liquor taste)
105g cake flour

4 egg whites
90g castor sugar
1/4 tsp cream of tartar

Coffee Icing
300ml thickened cream
3-4 Tbsp icing sugar (depending on your sweetness preference)
2 Tbsp kahlua
1-2 tsp diluted instant coffee

80g dark chocolate, chopped into small pieces
100ml thickened cream
finely chopped walnuts

Method
1) With a hand whisk, lightly whisk the egg yolks with sugar until light. 

2) Add in corn oil and mix well. 

3) Add in diluted coffee and kahlua and stir well to combine.

4) Sift in the cake flour and mix well.

5) Using an electric beater, whisk the egg whites and cream of tartar till foamy. Then gradually add in sugar as you beat. Increase to high speed and beat until the meringue is stiff and glossy.

6) Add 1/3 of the meringue to the egg yolk batter and mix well with a handwhisk.

7) In 2 batches, gently fold in the rest of the meringue with a spatula until well combined.

8) Pour the batter into a 7" ungreased round removable bottom cake tin and bake at a preheated oven at 140C for 25mins (at low rack), then increase to 160C for another 30 mins.

9) Meanwhile, prepare the icing by beating the thickened cream, icing sugar, coffee and kahlua until thick and creamy. Set aside in the fridge until ready to use.

10) To make the chocolate ganache frosting, place the chocolate pieces in a bowl.  Heat the thickened cream in a saucepan until it comes to a boil, remove from heat and immediately pour over the chocolate pieces. Stir until completely mixed and glossy. Allow to cool.

11) Once baked, remove from oven and turn the tin upside down on a wire rack and let it cool completely.

12) Once cooled, remove the cake from the tin by sliding a spatula along the sides of the tin to loosen the cake. 

13) Carefully cut the cake horizontally in half. Apply a layer of coffee icing over one half and sprinkle with some chopped walnuts. Lay the other half of the cake over it cover with the rest of the icing.

14) Sprinkle the top with more chopped walnuts and pour the cooled chocolate ganache slowly along the sides of the cake and let it drizzle down. 

Kahlua Coffee Liqueur