Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
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Marble Pound Cake _ You Will Never Get Enough Of It????
Very light, very elegant and delicious marble pound cake????. One piece will not be enough at all...
Ingredients:
2/3 cup unsalted soft butter (150 g)(1 1/4 sticks)
1 1/2 cups sugar (300 g)
1 tsp vanilla extract
4 large eggs
3/4 cup milk (180 ml)
2 cups all purpose flour (300 g)
2 tsp baking powder
pinch of salt
4 tbsp unsweetened cocoa powder to add on half of the batter
- Bake at 350 F/180 C for about 50-55 minutes or until a skewer inserted in the center comes out clean.
#marblepoundcake #zebrapoundcake #poundcake
Recipe in Portuguese:
150 g manteiga
1 1/2 cups (300 g) açúcar
1 tsp extrato de baunilha
4 ovos grandes
3/4 cup leite
2 cups (300 g) farinha multiuso
2 tsp fermento em pó
pitada de sal
4 tbsp sem açúcar cacau em pó
150 جرام زبدة طرية غير مملحة
1 1/2 كوب سكر (300 جم)
1 ملعقة صغيرة فانيليا
4 بيضات كبيرة
3/4 كوب حليب
2 كوب دقيق لجميع الأغراض (300 جم)
2 ملعقة صغيرة بيكنج بودر
قليل من الملح
4 ملاعق كبيرة مسحوق كاكاو غير محلى
Recipe in Greek:
150 γρ ανάλατο μαλακό βούτυρο
1 1/2 φλιτζάνι ζάχαρη (300 γρ.)
1 κουταλάκι του γλυκού εκχύλισμα βανίλιας
4 μεγάλα αυγά Jim
3/4 φλιτζάνι γάλα
2 φλιτζάνια αλεύρι για όλες τις χρήσεις (300 γρ.)
2 κσ μπέικιν πάουντερ
πρέζα αλάτι
4 κουταλιές της σούπας σκόνη κακάο χωρίς ζάχαρη για να προσθέσετε τη μισή ζύμη
2/3 tasse de beurre mou non salé (150 g)(1 1/4 bâtonnets)
1 1/2 tasse de sucre (300 g)
1 cuillère à café d'extrait de vanille
4 gros œufs
3/4 tasse de lait (180 ml)
2 tasses de farine tout usage (300 g)
2 cuillères à café de levure chimique
pincée de sel
4 cuillères à soupe de cacao en poudre non sucré
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초코커피 무스케이크에 고마움을 담아 보았습니다./ Chocolate Coffee Mousse cake & Message on it.
* 자세한 설명을 보시려면 자막을 켜세요.
***** 공지 ******
커피 무스 만드는 과정에서 젤라틴 넣는 부분이 빠졌습니다. ^^;;;;
젤라틴 넣는 부분 설명은 자막에 (9:34) 멘트로만 넣었습니다.
체크해 주세요. 죄송합니다.
안녕하세요~. 조꽁드 입니다!
이 번 영상은 초콜릿 장식을 한 커피 무스 케이크 입니다.
많은 분들께서 오페라 또는 티라미수를 예상 하셨는데 ..
오페라케이크는 아니지만 비슷한 맛의 케이크 입니다. 너무 너무 맛나요.
아몬드가루를 넣어서 촉촉하고 진한 초코스폰지와 커피 무스를 레이어드 하였습니다.
그리고 초콜릿 판을 만들기 위해서 커버춰 초콜릿을 간단하게 탬퍼링 하는 방법도 알려 드립니다.
썸네일에는 가렸지만 케이크 위에는 또한 저의 메세지가 있습니다. 영상에서 확인해 보세요.. ^^
시청해 주셔서 감사합니다.
—————————————————————————————————
♥︎ 조꽁드 Joconde’s Baking
온라인베이킹클래스:
이메일: Joconde.hur@gmail.com
인스타:
블로그:
유튜브:
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BGM: Guitar by Youtube-FFGuitar
재료
♥︎ 초콜릿 판
다크 초콜릿 커버춰130g (깔리바우트 57.9%)
추가용 다크 초콜릿 커버춰 52g(깔리바우트 57.9%)
♥︎ 글씨 및 장식용 초콜릿
코팅용 다크 초콜릿 : 다크 커버춰 = 7:3
♥︎ 아몬드 초코 스폰지
박력분 70g
아몬드가루 40g
코코아가루 24g
달걀 3개 (158g)
달걀 노른자 1개(20g)
설탕 115g
달걀흰자 86g +설탕 62g
데운 생크림 (50℃) 60g
♥︎ 커피무스
젤라틴 5g
우유 160
인스턴트 커피 4g
바닐라 익스트랙 4g
달걀 노른자 2
황설탕 75g
박력분 (또는 옥수수전분) 7g
생크림 350g
♥︎ 커피 시럽
물 60g
설탕 25g
인스턴트 커피 1~2g
*Please, turn on the caption for more detail.
***** Notice ******
In the process of making coffee mousse, the part to add gelatin has been missed. ^^;;;;
So, The description of the gelatin part was added only as a mention in the caption (9:34).
Add gelatin at this point. Please check out. Sorry about that.
Hi! I am Joeconde.
This video is a Coffee mousse cake decorated with chocolate.
Many people expected opera cake or tiramisu from the image on community board.
Sorry, It's not an opera cake, but it's a cake with a similar taste. It's so delicious.
I layered a moist chocolate almond sponge cake with coffee mousse.
I am going to show you how to easily tamper couverture chocolate to make a chocolate plate.
I have hidden it in the thumbnail, but there is also my message on the cake. Check it out in the video.. ^^
Please find out in the video.????
Ingredient
♥︎ Chocolate plate
130g dark couverture chocolate (Callebaut 57.9% )
52g dark couverture chocolate for extra (Callebaut57.9% )
♥︎ Chocolate for lettering
Dark coating chocolate : Dark couverture chocolate = 7 : 3
♥︎ Almond Chocolate Sponge
70g cake flour
40g almond powder
24g cocoa powder
3 eggs (158g)
1 egg yolk (20g)
115g sugar
86g egg white + 62g sugar
60g warmed heavy cream (50℃)
♥︎ Coffee Mousse
5g gelatin
160g milk
4g instant coffee
4g vanilla extract
2 egg yolks
75g light brown sugar
7g cake flour (or cornstarch)
350g whipped cream
♥︎ Coffee Syrup
60g water
25g sugar
1 to 2g instant coffee
BGM: Guitar by Youtube-FFGuitar
OMG Chocolate Espresso Muffins
OMG Chocolate Espresso Muffins
OMG Chocolate Espresso Muffins should probably be called “un-muffins”! This is an egg free delight that is dense, rich and decadent, not at all the texture you think of with a standard muffin or cupcake. They aren’t very sweet which I like but feel free to add more sweetener if you like. It’s hard to believe there are no eggs, sugar or flour in this yummy concoction … And just think as a bonus they are actually good for your heart & brain!
2 cups walnut flour
1/3 cup coconut flour
1/3 cup golden flax meal
1/4 cup (heaping) unsweetened cocoa powder
1/2 cup Bocha Sweet (or sweetener of your choice)
1/2 tsp. Salt
1 tsp. Baking soda
3/4 tsp Xanthum gum
1 tsp instant espresso powder or coffee powder
1 1/4 cups full fat coconut milk
1/3 cup EVOO (or avocado oil)
1/2 tsp Acv
1 tsp Vanilla
1 cup stevia sweetened chocolate chips Pasha or Lily’s - Use a few extra to sprinkle on top.
Line 12 muffin tins with papers, divide batter, bake 325* 30- 40 minutes or until toothpick comes out clean. My favorite way to eat these is cold with a hot cup of coffee.
Process your whole walnuts with the coconut flour in food processor) to make your own walnut flour or buy walnut flour and add all of the dry ingredients. Then add all of the wet ingredients and just mix until combined finishing with the chocolate chips. Thus, is an egg free recipe so the texture is not like a cup cake, but nice and dense which is what I particularly like about them. These are very rich and perfect with a cup of strong coffee or espresso!
Facebook:
Chocolate/Espresso clips: Storyblocks.com
Website (currently under construction)
lectinfreesolutions.com
EASY COFFEE CAKE RECIPE
Coffee cake! Oh yes who does not love a good coffee cake recipe?! This coffee cake is super easy but tastes absolutely delicious try it!
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If you would like to translate this video click here
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. My Wife Becky (aka Mrs Barry) now joins in on the channel too, we upload 2 recipe videos per week, but some fun is had too on Sunday when it is our Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let us know! I try my best to reply to as many comments as possible, but it is hard to as we are busy working on the next video, but please interact with eachother and be respectful :-) #barrylewis
One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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