Summary

Ingredients

• 225 g cane suar, brown
• 175 g butter
• 4 egg (s), separated
• 4 tablespoon rum
• 2 tablespoon coffee powder, instant
• 100 g hazelnuts, chopped and roasted
• 225 grams flour
• 1 packet baking powder

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Instructions

1. Beat the sugar, melted butter and egg yolks with the mixer until frothy. Dissolve the coffee powder in the rum and add. Mix the hazelnuts, flour and baking powder and stir in as well. Finally, carefully fold in the stiffly beaten egg white with a spoon.
2. Bake in a loaf pan for 45 minutes on the middle rack at a preheated 175 degree fan.
3. A juicy sponge cake that goes well with the coffee table.