Coffee Ginger Cake

Ingredients
(A):
225g butter
175g brown sugar

(B) Mix together:
2 tsp instant coffee powder
1 tsp coffee essence
1 tsp vanilla essence
1 tsp rum essence, or 1 tbsp rum liqueur
1 tbsp fresh ginger juice
8 egg yolks

(C) Sift:
225g flour
2 tsp baking powder
1 tsp ginger powder
1 tsp salt

(D) Meringue (beat till stiff):
3 egg whites
pinch of salt
2 tbsp sugar
100g crystallised ginger, chopped and tossed in a little flour


Method

Cream (A) till light and fluffy. Mix in (B)gradually. Beat in egg yolks, two at time.

Fold in (Cc) in small batches. Add meringue and combine well. Add tossed ginger pieces and mix well.

Grease and line a 21cm square cake tin. Pour batter into prepared tin. Bake cake in a preheated oven at 170°C for 20 minutes, then 160°C for 30 to 40 minutes or until cake is cooked through when tested with a skewer.

Leave the cake in the tin for five to 10m inutes, then remove it from the mould and place it on a wire rack to cool.