Thursday, March 17, 2016

超软咖啡湿蛋糕 Super Moist Coffee Cake

Sharing this straight forward and easy (without having to separate egg whites) coffee cake recipe.

If you share the same taste preference like me, then you'll love this cake. Its true to its word, moist and melting soft with a strong hint of coffee aroma.

Super Moist Coffee Cake
Recipe credits from Bonbini

Ingredients 材料

3/4 Cup Almond Flour 杏仁粉
1/3 Cup Plain Flour 中筋面粉
1/4 Cup Cocoa Powder 可可粉
1/2 Tsp Baking Soda 小苏打粉
1/2 Tsp Salt 盐

172g Unsalted Butter 无盐牛油 (room temp 室内回温)
145g Light Brown Sugar 红糖
2 Large Eggs 鸡蛋(大)

1/2 Cup Yoghurt 酸奶
1 Tsp Vinegar 白醋

2 Tsp Instant Coffee 即溶咖啡
1 Pkt 2-in-1 Black Coffee Sachet 二合一黑咖啡袋
70ml Hot Water 滚水

Method 做法

Preheat oven at 160C degrees.

Line and grease bottom and sides of a rectangular baking pan size 10x22x6.5cmH.

Combine ingredients (A) evenly and set aside.

Combine ingredients (C) until even. Set aside.

Combine ingredients (D) evenly and set aside to cool.

Cream the butter and sugar until light and fluffy. 


Add in eggs to the creamed butter mixture one at a time till incorporated.

With the mixer on low, add 1/2 of the mixed flour mixture (A) into the egg butter mixture and combine. Add 1/2 of the yoghurt mixture (C) into the batter and combine.

Continue the same process for the balance flour (A) and yogurt mixture (C) until thoroughly combine.

Add in the coffee mixture (D) into the batter and combine.

Transfer batter into the prepared baking pan and bake in a preheated oven at 160C degrees for 35-40 mins until a skewer inserted comes out clean.

Place the baking pan onto a cooling rack and allow the cake to cool in mould for 15-20 mins before

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Related Posts Plugin for WordPress, Blogger...