Coffee Cake

 

Ingredients:

4 egg yolks

1 whole egg

20 g. caster sugar

50 g. corn oil

1 tbsp. instant coffee

2 tbsp. hot water

60 ml.  milk

1/2 tsp. coffee essence

95 g. plain flour (sifted)

15 g. corn flour (sifted)

4 egg whites

1 tsp. lemon juice

70 g. caster sugar

Almond nibs (sprinkle top)

Methods:

1. In a bowl, add egg yolks, 1 whole egg and caster sugar.  Whisk with a hand whisk to mix, then add corn oil.  Continue to whisk until combined.
2. In a small bowl, mix instant coffee powder with hot water until dissolved. Add the coffee mixture into the egg mixture, milk, and coffee essence.  Stir with whisk until combined.
3. Add plain flour and corn flour into egg mixture, whisk to stir until no streaks of flour are seen.  Set aside.
4. In a mixer bowl, add egg whites and beat until fluffy.  Add in 1 tsp. lemon juice and caster sugar in 3 batches.  Beat until stiff peak form.
5. Add 1/3 meringue into egg mixture.  Stir using hand whisk.  Pour the batter into the meringue and mix well with whisk; then change to spatula until well combined.  Do not over mix the batter.
6. Pour batter into a lined 4.5" x 9" loaf tin.  Use spatula to smooth the top, knock the tin few times to remove air bubbles.
7. Sprinkle some almond nibs on top.
8. Bake in a preheated oven of 160 degree Celsius on 2nd lower rack for 40 minutes, or a skewer inserted in the middle comes out clean.  For the first 12 minutes of baking, make a cut in the middle of the cake (not too deep cut).  Continue baking.
9. Remove loaf tin from oven, and place on a wire rack to let cool down for 5 minutes.  Turn cake onto the wire rack and let it cool down before slicing.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial.'