Espresso cake

This is a misnomer but 'pound cake' gives the impression that what is popping out of the oven is anything but 'cake round'. The 'pound cake' is to compromise with a cute rectangular cake box bought from Daiso, on impulse, of course. Once in a while, it is challenging to work out of the cake tray, especially so when baking time needs to be tweaked to cater for a different surface area.

Part A :
175g self raising flour
1 tsp baking powder
2 tsp cinnamon powder
Pinch of salt

Part B:
2 eggs, room temperature
115 g unsalted butter cubes, room temperature
115g caster sugar
50 ml strong coffee / espresso, room temperature

Preheat oven to 180C. Grease baking tin and line with parchment paper.

Sieve ingredients in Part A. Set aside.
In a bowl, combine eggs, butter, sugar and beat on medium speed until it is pale and fluffy.
Add dry ingredients and coffee alternatively, mixing at low speed until well mixed.

Transfer cake mix to baking tin and pop over to the oven. Bake for 43 minutes or until a skewer pricked into the center of the cake comes out dry.

Cool cake over a rack and remove cake from parchment carefully. This process is absolutely needed to avoid ending up with a broken cake and giant cake crumbs.

Increase fancy factor before serving by sieving a mixture of icing sugar and cinnamon over sliced cake. Goes well with a cup of espresso, naturally.