Sunday, 28 May 2017

Coffee Topo Sponge Cake


If you are a coffee lover, then this will be a great coffee fix to start the day!

We had this cake for my MIL's birthday last weekend as she does not take to anything with milk or butter in it. 



The layer of cocoa powder sprinkled in the middle of the cake batter created a 'topo map' effect. Hence I've given this cake the name -  Coffee Topo Sponge Cake. Don't you find it pretty?



Coffee Topo Sponge Cake
recipe adapted from Coco's Sweet Tooth
makes a 8" square cake

Ingredients:
6 egg yolks
1 egg
2 tbspn brown sugar
1 tsp vanilla extract
100g canola oil
130g cake flour
1 tsp baking powder
Pinch of salt

2 tbspn instant coffee granules
2 tbspn hot water

6 egg whites
1/4 tsp cream of tartar
130g sugar

2-3 tbspn unsweetened cocoa powder

Method:
1. Preheat oven to 160C.

2. Line base and sides of 8" square pan with parchment paper.

3. Mix instant coffee granules with hot water until dissolved. Set aside.



4. In a mixing bowl, mix egg yolks, 1 egg and brown sugar till incorporated. Then Whisk in vanilla extract till well mixed..




5. Add oil and stir in gently till well combined.



6. Reserve 1 tbspn of the coffee mixture and pour in the balance of the coffee mixture into the egg mixture and mix till well combined.



7. Sieve in the flour, baking powder and salt and whisk in gently till just combined (Do not overmix).



8. To make the meringue, in a clean and grease free bowl, beat the egg whites till foamy. Add the cream of tartar and continue to beat. Then add in sugar in a steady stream to the egg white and continue to beat until soft peaks form.




9. Add 1/3 of the meringue into the yolk batter and mix with a whisk.


10. Add another 1/3 of the meringue into the batter and mix with a whisk.


11. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended.




12. Scoop 2 tbspn of the cake batter and mix with the 1 tbspn of coffee mixture balance. Set aside.


13. Pour half the cake batter batter into the prepared cake pan.
 

14. Sprinkle a layer of cocoa powder over the cake batter.


15. Gently spoon the balance cake batter over the cocoa layer. 


16. Spoon droplets of the coffee batter (pt 12) onto top of the cake batter. Swirl with a skewer to make designs.


17. Tap pan lightly on table top to remove any trapped air bubbles.

18. Bake in preheated oven at 160C for 40 minutes.

19. When done, remove from oven and drop cake pan onto work table 2-3 times.

20. Unmould and remove parchment paper. Leave cake to cool on wire rack before serving.




Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

9 comments:

  1. Thanks for sharing. 😊😊😊

    ReplyDelete
  2. Hihi, the cake looked yummy. I loved anything that has coffee but I am quite a flop when it comes to baking :(

    Sorry to ask this. My family size is small, wonder can the recipe be halved? Thanks a lot.

    ReplyDelete
    Replies
    1. Hi Monster Mum, you can, but you will also need to adjust your baking time as well.

      Delete
  3. I am confused with that bitter cocoa powder. What effect will happen after the cake is baked. Because it is not mixed,I am worried.

    ReplyDelete
    Replies
    1. Hi Jhansi,
      the unsweetened cocoa powder layer is sprinkled to give the 'topo map' effect. You can leave out if you do not like to have it included.

      Delete
  4. Can it make do without the cream of tartar? ��

    ReplyDelete

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