Vietnamese Coffee Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.

2. 2

   In a bowl, combine the flour, instant espresso powder, baking powder and salt.

3. 3

   In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 10 minutes (using a stand mixer is preferable). With the machine running on low speed, gradually drizzle in the oil. Gently fold in the dry ingredients using a whisk. Spread the batter out in the prepared baking dish.

4. 4

   Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Using a toothpick or bamboo skewer, make about 50 small holes in the cake.