Coffee Swirl Cake with Choc Chips

I had three egg whites sitting in the fridge needed to find a purpose and hit that old problem – what can I make with them? The things that instantly spring to mind are pavlova and macarons, but not being a meringue fan these didn’t appeal. A quick sort through my recipe archives and I discovered the perfect recipe – a buttermilk loaf cake made using 3 egg whites – perfect!

Rather than stick with a vanilla cake, I decided to incorporate a little coffee and turn it into a vanilla coffee swirl cake. As I didn’t intend to frost the cake I also scattered in some dark chocolate chips and pecans, plus a little extra sprinkled on top. I love this combination in a cake, the chocolate turns all soft and melty and the nuts become nicely toasted.

During baking, the top of the cake forms a dark, slightly chewy crust, while the middle stays soft and tender. At first I was a little worried I had over baked it, but the cake inside was fine and I loved the contrast between the toasted chewy top and the moist crumb within. The crumb texture is quite close, probably due to the eggs whites and buttermilk, but the cake is not heavy or dense, and in fact it’s all too easy to eat.

I loved how each slice was slightly different, depending where in the vanilla-coffee swirl it was cut. The chocolate chips and pecans added little hits of texture and flavour when you happened to bite into one and worked well with the coffee. A great way to use up leftover egg whites!

This cake is also my entry to this months We Should Cocoa. A chocolate challenge event created by Choclette of Chocolate Log Blog and Chele of Chocolate Teapot. Each month they challenge bakers to get create with chocolate plus a mystery ingredient, which this month is…Coffee!  This month’s challenge is being hosted by Lucy of The Kitchen Maid. I’ve been meaning to participate in this event for months, so now I’ve finally done it! Click here for more info on how to take part.

Coffee Swirl Cake with Choc Chips

Cake
100g butter
200g caster sugar
3 egg whites
1 tsp vanilla extract
180g buckwheat flour*

60g brown rice flour*
1 tsp gluten free baking powder
1 tsp bicarbonate of soda

1 tsp xanthan gum
220ml buttermilk

2½ tsp instant coffee granules

4 tsp hot milk

Topping & Centre Sprinkles
50g chopped nuts – I used pecans

70g dark chocolate chips

Method
Preheat the oven to 170C. Grease and line the base and sides of a 9x5 inch loaf tin.
Mix all the sprinkle ingredients together in a bowl and set aside.

Dissolve the coffee in the hot milk and set aside.
Start by whisking the egg whites until they becoming opaque and fluffy, but don’t yet hold a peak.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg white and vanilla and mix gently.
Sift over half the flours and the xanthan gum and fold in gently, followed by buttermilk and then the remaining flour along with the bicarbonate of soda and baking powder.
Pour half of the batter into the loaf tin and scatter over half the sprinkle mix.
Add the coffee mixture to the remaining batter and mix briefly to combine. Spread the coffee batter into the tin and top with the rest of the sprinkle mix.

Use a tablespoon to delve down to the bottom of the tin and make one folding motion, so that some of the vanilla batter from the base of the tin comes to the surface and swirls with the coffee batter. Do this once more at the other end of the tin. Do not over mix.
Place the tin on a baking tray and bake for 50-55 minutes, until a skewer inserted in the middle comes out clean.
Allow to cool for 10 minutes before turning out onto a wire rack and leaving to cool completely before slicing to reveal the swirls of vanilla and coffee cake.
Eat and enjoy.

Store in an airtight container or freeze in slices on day of baking

* Note: This cake also works with 240g of ‘normal’ wheat flour or a combination of your own GF flour mix without any problems