Via: Valéry Guédes / PR
Preheat the oven to 150°C, fan 130C, Gas 2.
Heat the milk and coffee in a saucepan until the coffee is fully dissolved. Allow to cool. Beat the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture. Then fold in the flour and salt. Pour in the milky coffee little by little, beating constantly.
Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 45 minutes. When the cake comes out of the oven it will wobble slightly.
Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.
Chef’s tip: Make a chocolate icing by melting 100 g dark chocolate in 50 ml single cream and drizzle it all over the cake.
Magic Cakes: three cakes in one by Christelle Huet-Gomez (Hardie Grant, £9.99) is available now