Baking Mom: Coffee Spongecake

Friday, 4 September 2015

Coffee Spongecake

Tried Jeannie Tay's new recipe, but I tweaked the flavour to coffee instead :)

Was also in a bit of 'artistic mood', so I spilt the batter into 3 smaller moulds and did some drawing on them :)

Ingredients

*8" round tin

6 egg yolks

70g oil

1 pack instant coffee mix with 100g water/milk (I used 2-in-1, mix with warm milk)

90g cake flour

1/2 salt

1/2tsp coffee oil (optional)

6 egg whites

90g sugar

1/4 tsp cream of tartar

Method

*temperature mentioned is for one 8" round tin.

*for my three smaller sized tins, I baked at 140C for 75min

1. Preheat oven to 150C and grease & line the bottom of baking tin.

2. Sift flour and salt together. Set aside.

3. Beat egg yolks, oil together until well-combined, then add coffee mixture.

4. Stir in the flour and mix until well-combined. Set aside.

5. Beat egg whites until frothy then add in cream of tartar. Continue beating and gradually add the sugar in 3 batches. Beat until attain soft peaks.

6. Fold meringue into the yolk batter in 3 batches. Fold until no streaks of yolk batter can be seen.

7. Transfer batter to baking tins and bake by waterbath for 75 minutes.

8. Once done, remove tins from oven and leave to cool upright. When the cake pulled away from the sides, invert to unmould and remove baking paper, then invert back upright to cool completely.

9. If you find the base still a bit wet, place the cake in the oven without turning it on, to dry inside, using the remaining heat from the earlier baking.

Batter drawing

For the piping: Scoop out a bit of batter, mix in a bit of cocoa powder then transfer to piping bag and pipe whichever picture you like.

For the fern leaf: Pipe a dot/circle, then work downwards, making each circle longer than the one before it (more to oval shape), then use a toothpick or chopstick and slice down from the top, centre part.

For heart shape: Make a drop/pipe a circle, then slice down from centre with a toothpick or chopstick.