Coffee Soft Cake Base

6月26日.00 00 00 36.Still001 结果 pinit
6月26日.00 00 00 36.Still001 结果 pinit
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Coffee Soft Cake Base

Difficulty: Beginner Cook Time 28 mins Total Time 28 mins
Cooking Temp: 320  °F
Best Season: Suitable throughout the year

Description

A Coffee Soft Cake Base is a light and tender cake infused with the rich and aromatic flavor of coffee. This cake serves as an excellent foundation for a variety of desserts, providing a subtly sweet and slightly bitter flavor that coffee lovers will adore.

The batter for the Coffee Soft Cake Base is made from flour, sugar, eggs, butter, and a generous amount of freshly brewed coffee or espresso. The coffee imparts a deep, robust flavor to the cake, perfectly balancing the sweetness from the sugar and the richness of the butter. The eggs are whipped to incorporate air, ensuring the cake bakes up light and fluffy.

Once baked, the Coffee Soft Cake Base has a moist, tender crumb that melts in your mouth. It can be used as a base for layered cakes, frosted with coffee buttercream, or enjoyed on its own with a dusting of powdered sugar.

This cake base is versatile and can be adapted to various recipes. It pairs wonderfully with flavors such as chocolate, vanilla, and caramel, making it a perfect choice for creating elegant and delicious desserts. Whether used for a simple coffee-flavored treat or an elaborate cake, the Coffee Soft Cake Base is sure to impress.

Ingredients

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Coffee cake base

Instructions

  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. Peel off the baking mat or parchment paper.

Note

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

Keywords: coffee soft cake base, soft cake base,
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