I saw quite alot of these Steamed Coffee Cakes from the Baking Wonderland in Facebook.
So 1 of the cake caught my attention, looking very soft and fluffy, & I decided to give it a try.
Instead of 2 layers of coffee and 1 layer of the original, I made them the other way as I had overlooked on it.. So ended up with just 1 layer of coffee. I guess it was also better for me as the coffee flavour wouldn't be too overwhelming for the gals. On the other hand, the adults thought that having 1 layer of coffee did not enhance the "coffee taste".
Just a gentle reminder to use high heat to steam your cake else it would not be soft and fluffy. Also make sure that each layer is "steamed" at the recommended time.
Recipe as adapted from Samantha Too from BW
Ingredients:
5 eggs
90g sugar
150g top flour
1/4 tsp baking powder
40g instant coffee mix, mixed with 40ml hot water
Method:
1. Beat the eggs at high speed till frothy. Gradually add the sugar in 2 batches. Continue to beat for about 12 mins on high speed & another 5 mins on low speed.
2. Using a whisk, add in the sieved flour into the egg batter in 3 additions. Blend well.
3. Divide batter into 3 portions; 2 coffee batter & 1 original batter.
4. Pour the 1st layer of the coffee batter into a lined pan and steam on high heat for 12 mins, followed by the original batter for another 12 mins. Lastly followed by the remaining coffee portion and steam for another 15-18 mins. Test the readiness of the steamed cake by inserting a skewer stick. Remove from the pan and cool completely before cutting.
Tidak ada komentar:
Posting Komentar