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.
Kimmy, I can smell the coffee from here hee..hee...
ReplyDeleteHi Phong Hong, these Vietnamese coffee is quite strong for me. No wonder you can smell it, hehehe!
ReplyDeleteMmmm....love this. My family loves coffee cake. Yours look so soft and moist like chiffon cake. wish I can have a slice now. Well, better run for a cup of coffee if I can't have a piece of coffee cake :P
ReplyDeleteHi Mary, glad you exercised your right to vote on 5/5/13 and it was a good trip. I find this cottony cake is much better than chiffon cake. Do try baking it next time if feel like it.
ReplyDeleteVietnamese coffee is indeed strong....will be great in ice cream. You're a master of Cottony Cakes!
ReplyDeleteKimmy, thank you for being such a regular supporter of Food on Friday. I am moving you now into the group of regular linkers who get the first email each week. cheers
ReplyDeleteHi Carole, thanks for the invite and arrangement.
ReplyDeleteHi Cheah, yes, great idea, I think it will be good for ice cream cos' of its strong flavour.
ReplyDeleteWow, this certainly looks delicious! =)
ReplyDeleteHi mydearbakes, thanks for dropping by. Will visit you soon.
ReplyDeleteWow! You have the most incredible collection of cottony cakes I've ever seen! Beautifully bakes & flavourful too! This is my favourite with coffee. Now I'm tempted to make one too! ;)
ReplyDeleteHi Kit, nowadays I just loved to bake this kind of cake - soft, moist, spongy with various flavours and it keeps well refrigerated. Do give it a try. Low gluten, sugar and fats.
ReplyDeleteHi kimmy, I just tried this cake. I am very pleased with the results! Very cottony!
ReplyDeleteHi Anonymous, I'm so glad you made it. Thanks for the feedback.
ReplyDeleteCan i use cake flour instead
ReplyDeleteHi Anonymous, yes you can use cake flour, superfine or plain flour.
ReplyDelete