Tuesday, January 20, 2009
Never met anyone who was so into coffee cake until I was introduced to my friend's mom. One Sunday morning I took the initiative to bake her one huge coffee cake. Then something funny really happened. My friend told me that her mother was keeping the entire cake for herself. When the word "coffee cake" slipped out accidentally during an afternoon conversation with her dear neighbor, had she come to face her ultimate fear of sharing. Yes, she had no choice but expressed a little generosity. Well, she had to, hadn't she?
Guess what happened? She went into the fridge, took the cake out, and sliced it to the thinnest that she possibly could. Maybe it was too thin, it hardly had the strenght to stand on a plate ha ha ha! And maybe I should have looked at her face when that precious little slice of cake was handed over. Oh, come on... order another cake, okay?
Anyway, she always has cravings for my coffee cake and orders regularly through her son. She is my loyal customer! As I promised my friend since last 2 weeks, I should just make her happy again, one more time...
Serves 10 persons
1. Coffee Sponge Cake
- One 7.5 inch round cake tin
- Baking paper > cut into 7.3 inch diameter circle
- Margarine - to grease cake tin > 1 tablespoon
- Salted butter > 35 grams
- Cake flour > 72 grams
- Corn flour > 7 grams
- Coffee powder > 5 grams
- Baking powder > 1/2 teaspoon
- Sugar > 74 grams
- Egg > 2 1/2
- Ovalett (cake emulsifier) > 7 grams
- Water > 18 grams
- Vanilla essence > 1 teaspoon
- Chocolate coloring > 3 drops
- Grease base and side of the cake tin with margarine. Line with baking paper and grease it too.
- Melt butter and leave to cool.
- Preheat oven to 175 degree Celcius.
- Combine cake flour, corn flour, coffee powder, and baking powder. Sift thoroughly.
- Place sifted flour mixture in a mixing bowl. Add sugar, eggs, and ovalett. Mix moderately with a spatula.
- Turn on electric cake mixer and whip flour and egg mixture for 3 minutes.
- Fold in water, vanilla essence, and chocolate coloring.
- Continue whipping until batter becomes glossy and thick, approximately 4 minutes. Finally add melted butter and mix well.
- Pour into cake tin and bake at 175 degree Celcius for 35-40 minutes.
- Remove cake out of tin and leave to cool.
2. Coffee Butter Cream
Makes approximately 450 grams
- Egg yolk > 20 grams
- Whole egg > 60 grams
- Water > 90 grams
- Vanilla essence > 1 teaspoon
- Sugar > 124 grams
- Salted butter - room temperature > 250 grams
- Coffee essence > 1 tablespoon
- Mocca paste > 1 teaspoon
- Chocolate coloring > 1 teaspoon
- Combine egg yolk with whole egg. Whip moderately with fork until frothy. Set aside.
- Mix water, vanilla essence and sugar. Bring to boil until it reaches 118 degree Celcius. Remove from fire and quickly place the hot syrup in a mixing bowl.
- Gently pour egg mixture into hot syrup while whipping with electric cake mixer at medium speed. When egg is fully in, switch to high speed and continue whipping until cream is cool and thick.
- Add butter into cream and whip until thick and smooth, approximately 5 minutes.
- Fold in coffee flavoring, mocca paste, and chocolate coloring. Mix thoroughly.
- Cashew nut chunks > 200 grams
- White chocolate discs > 13
- Fresh fruits > as desirable
- Slice cake into 3 equal layers.
- Sandwich cake layers with coffee butter cream. Spread some cashew nut chunks.
- Cover cake with coffee butter cream.
- Sprinkle baseline of cake with cashew nut chunks.
- Decorate top of cake with butter cream, white chocolate discs, fruits and the rest of cashew nut chunks.