Directions
- 1Heat oven to 350c.
- 2Beat egg whites with 1/2 cup sugar till stiff peaks form.
- 3Set aside the beaten egg whites.
- 4Whisk yolks with remaining 1/2 cup sugar till fluffy.
- 5Add oil and coffee to the yolk mixture and whisk.
- 6Add potato starch, vanilla, and nuts (if using) to the yolk mixture.
- 7Fold the yolk mixture GENTLY into the whites, trying not to deflate the batter.
- 8Pour the batter into a pan one size smaller than 9x13.
- 9Bake for 40 minutes.
- 10Let the cake cool.
- 11For the glaze, mix confectioners sugar, 1 tsp coffee dissolved in 2 tsp water, and 2 tsp oil.
- 12Add roasted, salted pecan halves to the glaze.
- 13Pour the glaze over the cooled cake.
- 14Sprinkle flaky salt.
- 15Slice and enjoy.
Ingredients
- 6 eggs, separated
- 1 cup sugar, divided
- 0.75 cup oil
- 2 packages vanilla sugar
- 0.75 cup potato starch
- 3 tsp coffee
- 1 Tbs hot water
- 0.5 cup chopped nuts
- 100 gram confectioners sugar
- 1 tsp coffee
- 2 tsp water
- 2 tsp oil
- 1 handful roasted, salted pecan halves
- flaky salt
Equipment
ovenpan
Tips
- Whip egg whites really good until stiff peaks form.
- Fold gently to avoid deflating the batter.
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