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Wednesday, April 1, 2015

Coffee Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • 2 tablespoons instant coffee granules
  • 3 eggs, separated
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup water
  • 2 tablespoons yoghurt
  • 2 tablespoons rum or 2 tablespoons brandy
  • 1 tablespoon coffee
  • 1/4 cup sugar
  • 1/2 cup water
  • 1 teaspoon butter
  • 1 tablespoon cornflour, dissolved in
  • 1/2 cup water

Recipe

  • 1 grease and line a 7 inch round cake tin.
  • 2 separate the eggs while still cold and then keep aside to come to room temperature.
  • 3 preheat oven to 180°c.
  • 4 mix sugar, coffee and water in a saucepan and heat on sim till the sugar dissolves.
  • 5 then bring to a boil and remove from the fire.
  • 6 let it cool down slightly and then add the rum.
  • 7 (optional).
  • 8 sieve the flour and baking powder together 3 times.
  • 9 whisk the eggs with an electric handheld beater till stiff peaks form.
  • 10 beat the butter and egg yolks with the dough attachment until fluffy and light.
  • 11 stir in with fast rotations of a rubber spatula the sugar and coffee mix and the yoghurt and then stir in the flour too.
  • 12 fold the egg whites gently into this mixture in two batches using the cut, fold and turn technique.
  • 13 where you cut in the cetre and lift the batter gently towards the left side and then rotate the bowl so that you can cut again.
  • 14 this should be done quickly but gently with only wrist movements.
  • 15 empty batter into the prepared cake tin.
  • 16 bake for 40 minutes or so till a tested comes out clean.
  • 17 invert onto a serving platter after 2-3 minutes and cool.
  • 18 for sauce:.
  • 19 boil 1/2 a cup of water with sugar, coffee and butter.
  • 20 simmer for 2 minutes while you dissolve the cornflour in the other 1/2 cup of water.
  • 21 stir till the mixture thickens and then put off.
  • 22 make holes in the cake with a wooden skewer and pour the sauce over the cooled cake.
  • 23 let the sauce flow over the side of the cake too.
  • 24 cool and serve!

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