I can't drink white coffee but have a few sachets of it lying in the pantry. Since I needed to bake a cake for a family occasion, why not use it for the cake flavour.
I used the whole sachet [36 gm] for this cake as I wanted more intense flavour. The cake turns out good - soft and spongy. This time I baked the cake at 170 degrees C for 45 minutes [trying to save electricity, hehehe!].
Ingredients for Egg Yolk Mixture
[use 9" square tin]
75 gm superfine flour - sifted
75 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 gm corn oil
1 sachet White Coffee [36gm] dissolve in 80 ml hot water, cool before use
- Place the dry ingredients in the mixing bowl and make well in the centre. Add in eggs, corn oil and white coffee. Using a paddle hook, beat ingredients until creamy and well combined. Set aside.
- Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and preheat oven at 170 degrees C for 10 minutes.
5 egg whites
1/2 tsp cream of tartar
60 gm castor sugar
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar in 3 batches. Whisk until soft to stiff peaks formed.
- Using a spatula, fold in 1/2 of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix.
- Pour the batter into a 9" square tin [line base with baking paper at the bottom only]. Lightly shake the pan and the batter will spread out evenly.
- Steam bake in oven at 170 degrees C for 45 minutes. [Notes - you can bake this cake at 160 degrees C for 10 minutes, then reduce the temperature to 150 degrees C and bake for a further 50-55 minutes].
- Remove from oven and invert the cake to cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
- Cool cake completely before slicing to serve or refrigerate for slicing and serving later.
Notes: Visit this site for it's Nutritional Facts [here]
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