Coffee Layer Cake

Ingredients:

Coffee cake base

3 eggs

45g cake flour

35g granulated sugar

25g vegetable oil

35g hot water

6g coffee powder/instant coffee

3g lemon juice

3g vanilla extract

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Butter cream

100g softened unsalted butter

60g softened cream cheese

30g granulated sugar

120g heavy cream room temperature

3g salt

3g coffee powder

7g hot water

Topping

150g heavy cream

8g coffee powder/instant coffee

20g confectioners’ sugar

10g hot water

Some M&Ms

The 11*11 inch Swiss cake roll pan baking mat set is back in stock: https://u-taste.com/products/u-taste-11x11-inch-non-stick-silicone-baking-mat

Steps:

Coffee Cake Base

1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
2. In a cup, mix well coffee powder and hot water until powder dissolve. In a clean bowl, mix well coffee liquid and vegetable oil, sift in cake flour and mix well. Add in 3 egg yolks, mix until well combined. Set aside.
3. Preheat the oven to 320℉(160℃) . Take the egg white bowl out of the fridge, add in sugar, lemon juice, and vanilla extract, and use a hand mixer to beat until it forms soft peaks.
4. Take a scoop of whipped egg white and gently fold into the batter until just combined. Pour the batter into rest of the whipped egg white and gently fold the whipped egg white into the batter until just combined.
5. Line the baking pan (28*28*2.6 cm) with baking mat or parchment paper. Pour all the batter into the baking pan, gently smooth its surface, give the pan a tap or two, and send into the oven to bake for 28 minutes or until its surface turns golden brown.
6. Take the cake out of the oven right away and let it cool down on the cooling rack. Wait until its surface is cool to touch, release the sides with an icing spatula, and quickly turn the cake upside down on parchment paper and remove the pan.
7. Peel off the baking mat or parchment paper, and slice the cake into three equal rectangle. Set aside.

Butter cream

1. In a clean bowl, put in softened cream cheese, use a hand mixer to beat until soft and smooth.
2. In another bowl, bring together softened butter, sugar and salt, use a hand mixer to beat until light and fluffy. Gradually add in room temperature heavy cream while use a hand mixer to beat until well combined. Mix well coffee powder and hot water, add into the cream mixture, and beat to mix well. Add in the whipped cream cheese and mix well.
3. Put all the cream into a piping bag.

Topping

1. Mix well coffee powder, hot water and confectioners’ sugar.
2. In a clean bowl, put together heavy cream and the coffee mixture, use a hand mixer to beat until it forms soft peaks.
3. Put all the cream into a piping bag with a star tip (or any kind you like). Set the bag in the fridge to cool.

Assemble the cake

1. Pipe the butter cream onto the golden brown side of one cake layer, smooth it out, and top with another layer. Repeat the steps and top with the last layer. Pipe the butter cream onto the last cake layer, smooth it out, and send into the fridge to cool until set (about 30 minutes).
2. Slice the cake into several smaller rectangles. Pipe some cream flowers on the top to decorate the cakes. Garnish with some M&Ms or cocoa powder and serve.