First prepare the coffee.
Put eggs and sugar in a bowl and whisk until light and fluffy.
Dissolve the instant coffee in the hot coffee, then add the milk, so that the mixture is warm.
Stir in the latte macchiato with the eggs.
Add the oil to the mixture and then add the sifted flour and baking powder.
Pour the mixture into the buttered and floured mold, then cook for about 45 minutes in a convection oven preheated to 170 ° C.
Before churning out, do the toothpick test (stick the cake with a toothpick, if you take it out it will be damp but not dirty with dough, the cake is ready) and if necessary stretch the cooking a little bit.
The white coffee cake is ready: let it cool completely, decorate with icing sugar and serve.
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