A coffee, milk and butter sponge cake baked to look like a cup of cappuccino - not identical, but close I think 😉
As the original instant coffee powder was used, the coffee flavour of the cake was not as good as compare to the one added with coffee emulco. But it did have some coffee taste, hehe 😋
Yield: 12 small cupcakes (5x4.7H cm)
Baking temperature: 130℃ for 15 minutes, 170℃ for 13 minutes
All ingredients in room temperature
Using 55~59g Omega 3&6 eggs
3 egg whites
pinch of salt
75g fine sugar
3 egg yolks
90g top flour
2g baking powder
15g condensed milk
30g unsalted butter, melted in a small bowl
3g instant coffee granules
1g cocoa powder
5g hot water, to dissolve coffee & cocoa powder
1. Melt unsalted butter in a small bowl and let it cool down to room temperature before use.
2. Mix instant coffee powder, cocoa powder and hot water into a smooth paste. Set aside.
3. In a clean, dry and grease-free mixing bowl, beat egg whites with pinch of salt and fine sugar till reaching almost firm peak stage.
4. Beat in the egg yolks, one at a time. Add the next egg after the previous egg yolk has been well mixed. Stop beating when no trace of egg yolk can be seen.
5. Sieve in 1/3 of the top flour and baking powder mixture into the batter.
Mix in 1/2 of the milk and condensed milk mixture.
Adding the remaining flour mixture and milk mixture, in alternating sequence.
6. Transfer about 1/4 of the batter to the bowl of melted butter. Mix using a whisk.
Transfer the butter batter back to mix with the remaining batter.
7. Transfer about 1/3 of the batter to a small bowl.
Add the coffee paste to the bigger portion of the batter, and mix well.
8. Divide the coffee batter among 12 paper cups.
Top with original flavour butter batter.
Place on a baking tray.
9. Bake at middle rack of a preheated oven at 130℃ for 15 minutes.
Increase the temperature to 170℃ for about 13 minutes.
|End of baking|