Coffee Cake

Grease and line a 7 inch round cake tin.
Separate the eggs while still cold and then keep aside to come to room temperature.
Preheat oven to 180u0b0C.
Mix sugar, coffee and water in a saucepan and heat on sim till the sugar dissolves.
Then bring to a boil and remove from the fire.
Let it cool down slightly and then add the rum.
(optional).
Sieve the flour and baking powder together 3 times.
Whisk the eggs with an electric handheld beater till stiff peaks form.
Beat the butter and egg yolks with the dough attachment until fluffy and light.
Stir in with fast rotations of a rubber spatula the sugar and coffee mix and the yoghurt and then stir in the flour too.
Fold the egg whites gently into this mixture in two batches using the cut, fold and turn technique.
Where you cut in the cetre and lift the batter gently towards the left side and then rotate the bowl so that you can cut again.
THis should be done quickly but gently with only wrist movements.
EMpty batter into the prepared cake tin.
Bake for 40 minutes or so till a tested comes out clean.
Invert onto a serving platter after 2-3 minutes and cool.
For Sauce:
Boil 1/2 a cup of water with sugar, coffee and butter.
Simmer for 2 minutes while you dissolve the cornflour in the other 1/2 cup of water.
Stir till the mixture thickens and then put off.
Make holes in the cake with a wooden skewer and pour the sauce over the cooled cake.
Let the sauce flow over the side of the cake too.
Cool and serve!