Tuesday, 5 November 2013

White Coffee Ogura Cake 白咖啡相思蛋糕

Most of the available Ogura cake recipe uses 6 eggs to bake a 18cm square cake. I reduce the egg quantity to three to bake a smaller cake. I prefer to bake a smaller cake which my small family of 4 can finish up within the same day. 
一般的相思蛋糕多以6粒蛋烘焙一个18cm方型蛋糕。这个食谱以3粒蛋烘烤一个较小的蛋糕,方便一家人在当天吃完 :)

Yield: 15 cm round cake

Yolk batter 蛋黄糊
2 yolks, cold 冷蛋黄
1 whole egg, cold 冷全蛋
1 sachet 3 in 1 white coffee mix, 30g 
1/2 tsp instant coffee powder即溶咖啡粉, optional
30g hot water 热水
20g corn oil 粟米油
33g top flour 低筋面粉
1/16 tsp salt 盐

Egg white Meringue 蛋白糊
2 egg whites, cold 冷蛋白
25g fine sugar 细糖
1/8 tsp cream of tartar 嗒嗒粉

Directions 做法
1. Lightly grease a 6 inch round cake mould with butter. Line the bottom of the cake mould with parchment paper.

2. Mix white coffee mix with hot water. Stir well. Set aside to cool down.
You may add another 1/2 tsp instant coffee powder if you like to have a stronger flavour.
如果想要较重的咖啡味,可加多1/2 茶匙的即溶咖啡粉。

3. Add egg whites to a greased-free dry mixing bowl.

4. Beat egg white using an electric hand mixer, set at medium speed, till frothy. Add in the cream of tartar and fine sugar, continue to beat at low speed till all ingredients are well combined.
Increase the mixer speed to high, beat the meringue till soft peaks formed (the tip of the egg white slightly bent). This process takes about 2 minutes. Set aside.

5. In another mixing bowl, beat egg yolk and whole egg till pale. Add in corn oil and mix well.

6. Mix in the white coffee mixture from (2). Blend well.

7. Loosen the flour and salt using a hand whisk, before adding to the yolk batter in (6). The flour to be added in 2 lots.
Avoid over mixing, which will end up with a harder cake texture.

8. Fold in 1/3 of the meringue from (4) into the yolk batter. Mix well before adding the remaining meringue.

9. Pour the batter slowly into the cake mould. Tap the cake mould lightly a few times to level the top, as well as to get rid of trapped air.

10. Pour about 300g of hot water into a baking tray placed at lowest shelf of the oven. Preheat the oven to 160 degree Celsius.

11. Place the cake mould into oven at mid shelf and bake at 160 degree for 15 minutes. Lower to 140 degree Celsius for  another 15 minutes or till an inserted skewer came out dry.

12. Remove the cake mould from the oven, and invert it over a wire rack to cool down immediately. This is to prevent the cake from shrinking in height.

13. After about 5 minutes, run a soft spatula round the edge of the cake. Invert the cake out of the cake mould. Continue to cool down over the wire rack.

14. When the cake has cooled down completely, cut and serve. 
The cake tastes nice with some whipped cream to bring out the flavour of the coffee :)
挤上一些鲜奶油,更能带出咖啡的香味 :)

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