coffee cake

Recipe Recommendations

• eggs 50g
• soft white sugar 40g
• white granulated sugar 40g
• low-gluten flour 90g
• instant coffee 6g
• milk 40g
• salad oil 30g

• original
• baking
• an hour
• ordinary

Steps for coffee cake

1

First separate the egg yolk and egg white, and pour the egg white into an oil-free and water-free container. Heat the milk and add it to the coffee, stir well for later use. Add 40g of soft sugar, 30g of salad oil, and milk coffee to the egg yolk, stir well, pour in the sifted low-gluten flour, mix well and set aside. (In a hurry, I forgot to take pictures of the raw materials and egg yolk paste ~ Excuse me!)

2

Add the egg white to 40g of white sugar in two times and beat with an electric egg beater until neutral and frothy. Add 1/3 of the beaten egg white to the coffee egg yolk batter, cut and stir, pour back into the remaining 2/3 of the egg white paste, and cut and stir lightly until completely mixed (Mom repeatedly warned that the process should be fast, otherwise it will Debubble!).

3

Preheat the oven while whisking the egg whites, at 180 degrees for 5 minutes. Pour the completely mixed cake paste into the mold, tap it twice on the table to shake out the bubbles, which is conducive to later success. Put it in the oven, bake it at 165 degrees for 6 minutes, and then bake it at 150 degrees for 38 minutes.

4

Turn the cake upside down after baking, let it cool, and then release the mold.

5

After the cake has cooled thoroughly, cut it into small pieces for easy tasting and preservation.

coffee cake Make Tips

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