Tonight, it's coffee flavor!😋
*yields a 6" cake
50g cake flour
1tsp coffee powder
1tsp coffee oil (acts as flavor enhancer, can omit if don't have)
3 egg yolks
3 egg whites (A size)
50g caster sugar
6g corn starch
- Preheat oven at 140C.
- Prepare a cake pan with removable base, don’t need to grease or line with baking paper. Do not use a non-stick pan. Wrap with aluminium foil as the cake will be baked by waterbath.
- Sieve the cake flour and coffee powder together, Set aside.
- Melt butter in a saucepan, once it melted and simmers, immediately add in the sieved ingredients (in #3) and quickly stir well to combine.
- Transfer the mixture to a bigger mixing bowl and add in milk & coffee oil. Using a hand whisk, mix well to a smooth batter. Then add in the egg yolks, 1 by 1, mixing well with each addition. Set aside.
- Mix sugar and corn starch together.
- Beat egg whites until foamy, then add in sugar and corn starch mixture gradually and continue beating until the whites reach soft peaks (meringue stand straight up with a little curve at the tip).
- Using a hand whisk, mix the meringue into the yolk mixture via 3 batches. Fold in the last batch with a spatula. Fold until you do not see any meringue in the batter.
*Note: the batter is more runny than the usual cake batter
- Pour the batter into cake tin, from a high height (say, 30cm from baking tin), then tap the tin few times on the table top. This will help to release the air bubbles in the mixture.
- Send to bake at 140C for 25mins, then at 160C for another 25mins.
- Once baked, remove the cake from the oven immediately and drop the tin from a high height(say 30cm). This will help to prevent shrinkage.
- Invert the cake to cool completely before removing it from the tin via hand un-moulding method (just like how you would remove a chiffon cake). If you want a smooth surface, you can invert on a non-stick frying pan/cookie tray.
Important tips for this recipe:
1. Bake it over low temperature first then increase higher temperature, and always bake it at the lower rack.
2. You need to have stable meringue; soft peaks (meringue stand straight up with a little curve at the tip).
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