A very aromatic cake because of the mocha batter baked at the crust of the light butter sponge cake π
Pan size: 199x73x65mm paper cake pan
Ingredients
Singapore Fresh Egg, 53~54g each, cold
.
[A]
10g unsalted butter
10g rice bran oil/vegetable oil
[B]
30g top/cake flour
2g corn starch
1g milk powder/corn starch
[C]
30g low-fat milk
5g honey
1/2 tsp vanilla extract
[D]
2 egg yolks, cold
[E]
2 egg whites, cold
Pinch of low-sodium salt
15g fine sugar
15g raw sugar/fine sugar
3g corn starch
[F]
5g cocoa powder
1g instant coffee powder
About 6g hot water
Directions
1. Mix [F] into smooth paste. Cover and set aside.
2. Heat [A] till about 82 to 85℃.
3. Mix [A] with [B] till no oil can be seen.
4. Mix in [C] mixture into a thick and sticky paste.
5. Mix [D] in one go into a smooth paste. Let the yolk batter set aside.
6. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars.
Beat the meringue till reaching almost firm peak stage. Sprinkle corn starch over and mix using an electric mixer for a few seconds.
7. Take about 1/4 of meringue to mix with the yolk paste till smooth.
Pour the mixture back to mix with the remaining meringue into a smooth batter.
8. Pour about 4/5 of the batter into the cake pan and rap to get rid of air bubbles.
9. Take about a tbsp of batter to mix with the mocha paste [F].
Drizzle over the remaining battle, give about 2 rounds of bottom to top mixing,
Use a teaspoon to give the batter about two rounds of bottom to top mixing to create marble pattern.
I bought the iron grid from Daiso.
Bake at middle rack of a preheated oven toaster at 150℃ for 30 minutes, or till the cake is cooked through.
11. Dropped the cake with pan thrice over a kitchen towel,
Invert over a cooling rack for about 1 hour.
Cut and enjoy π
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