6 egg yolks
1/4 tsp salt
60g corn oil
90g Plain flour
6 egg whites
1/2 tsp cream of tartar
1 teaspoon of nescafe coffee granules mixed with 1 tablespoon of warm water
1. In a large mixing bowl, put the first 4 ingredients and mix with a hand whisk until fully combine. Sift in the flour and mix until smooth.
2. In the bowl of the stand mixer, place the egg whites and whisk until foamy before gradualy add the sugar and continue to beat to firm peaks.
3. Take 1/3 of the meringue to mix into yolk batter with a handwhisk. Repeat with another 1/3 portion and final portion switch to a spatula to gently scoop batter from bottom of the bowl and fold up until evenly mixed.
4. Pour out about 1/3 of the batter and mix in a tablespoon of the nescafe mixture and gently fold the batter until evenly mixed. Reserve the balance nescafe liquid and add a bit more nescafe granules to make it darker. Set aside.
5. Pour half of the plain batter into prepared pan. Gently shake to even out and then pour the nescafe batter on top of it (reserve a tablespoon of this batter). Roughly even out the batter before pouring in the remaining plain batter on top of the nescafe batter. Gently shake the pan from side to side to even out the surface again.
To create the marbling effect on the surface, add the nescafe liquid to the reserved tablespoon of the nescafe batter. Mix well before dropping dots randomly on the surface of the batter and using a chopstick or skewer, draw around the dots to create marbling effect.
6. Baked in a water bath at 160C for 80-85 minutes. Time and temperature is indicative only. Remove the cake and wait a few minutes before inverting it. Peel of the lining paper and invert it back up to cool.