I have baked the Coffee Souffle Cake with 3 eggs [see this post] which was very nice and always my favourite. Here, I tried using Vietnamese Coffee [a friend gave me a packet containing 50 sachets of '3 in 1' coffee] to bake this cake. This coffee aroma was quite strong and the cake was not disappointing - texture was fine, spongy and moist.
[using 9" square tin]
65 gm superfine flour - sifted
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
3 sachets 3 in 1 [16 gm/sachet] Vietnamese Coffee dissolve with 80 ml hot water - set aside to cool
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and coffee milk mixture. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 160 degrees C for 10 minutes.
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour batter into a 9" square tin [line base with baking paper at the bottom only].
- Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 10 minutes, lower heat to 150 degrees C and bake for a further 55-60 minutes. [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking. This way the cake base will not be soggy after baking].
- Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
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