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| Coffee flavour cottony, soft, light and moist cake |
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| Coffee Soufflé Cake |
The cake is cottony soft, light and moist with a nice aroma of coffee.
Ingredients
3 egg yolk
1/2 egg (about 30g) or 1 small egg
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
50 ml coffee milk [I used 2 tsp instant coffee granules [good quality] dissolve in 50 ml hot milk] - cool before use
35 ml vegetable oil [I used 1 1/2 tbsp]
1/4 tsp coffee paste [optional]
40 gm cake flour - sifted - set aside
3 egg white [large eggs]
1/4 tsp cream of tartar
55 gm sugar [used 3-4 tbsp]
1/2 egg (about 30g) or 1 small egg
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
50 ml coffee milk [I used 2 tsp instant coffee granules [good quality] dissolve in 50 ml hot milk] - cool before use
35 ml vegetable oil [I used 1 1/2 tbsp]
1/4 tsp coffee paste [optional]
40 gm cake flour - sifted - set aside
3 egg white [large eggs]
1/4 tsp cream of tartar
55 gm sugar [used 3-4 tbsp]
- Line base of a 7" square tin [loose bottom tin] with grease proof paper and wrap it with tin foil. Place it in a bigger square baking tin. [My new way - line base and sides of baking tin with greaseproof paper. When baking, place a baking tray on the lowest rack, pour in some water enough to last for the duration of baking and place a wire rack over it. Place baking tin on wire rack. This way, you need not have to wrap baking tin with foil].
- Preheat oven to 150C.
- Mix coffee milk, oil and coffee paste together.
- Use a hand whisk mix egg yolks, half egg, sugar and salt together.
- Add in liquid mixture and whisk until well combined.
- Fold in sifted flour and stir until batter is smooth.
- Use a cake mixer, whisk egg whites and cream of tartar till frothy. Add in the sugar in 3 batches and whisk until soft peaks formed.
- Fold in 1/4 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined.
- Pour batter into prepared cake tin. Place it in the bigger cake tin [not necessary if following the new way].
- Steam-bake cake in a preheated oven at 150 degrees C for 55 minutes.
- Remove cake at once from tin and all paper linings otherwise the cake base and sides may be moist because of vapour from steam-baking. Cool it on a wire rack.
I usually chill the cake in the fridge before slicing. This cake taste as good when chilled. Cake keeps well in fridge for at least a week.
I'm submitting this post to Aspiring Bakers#22:Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet.
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