• 

Hi, I’m Chris Hui. This is the second post I made. Today, I have made a coffee layered cake and now at first glance, it may look dry but trust me it is moist, not too sweet, soft and kinda bouncy.

To those who love coffee to the point where they drink every day and enjoy every sip, you will surely enjoy this cake with every bite taken from it. Now those who don’t drink coffee, don’t worry this cake is pretty customizable from the strength of the coffee to the icing, you can also change the frosting to buttercream frosting as well.

The recipe (cake mixture)

• 8 egg yolks
• sugar ¾ cup (150g)
• oil ½ cup
• milk ½ cup
• vanilla extract 1 tsp
• instant coffee powder 2 tbsp (12g) [this can be changed to your preference]
• hot water 2 tbsp [also can be changed to your preference]
• all purpose flour 1¾ cup (220g)
• baking powder 2 tsp (10g)
• salt 1 tsp (5g)
• 8 egg whites
• 1 tsp cream of tartar (4g)
• sugar ¾ cup (150g) ( for the meringue)

Instructions (cake mixture)

• Add the 8 egg yolks in a bowl and the 150g of sugar and mix it till the sugar has dissolved.
• Add the oil, milk and vanilla to the sugar and yolk mixture and mix well.
• In a small bowl, mix instant coffee powder and water then add it to the yolk mixture.
• Sift flour, baking powder and salt into the mixture and mix till no lumps occur.
• In another bowl, add 8 egg whites, cream of tartar and mix, add the sugar gradually and mix till stiff peaks forms.
• Fold in the meringue into the yolk mixture in 3 batches
• Pour this  mixture in a 9 x 13 inch pan
• Bake in a preheated oven of 180° for 15-20 minutes.

The recipe (frosting)

• Instant coffee powder 1/3 (20g) [this can be changed to your preference]
• Ice water 2/3 cup
• 1 cup of sugar (200g) [this can be changed to your preference]

Instructions (frosting)

• Mix Instant coffee powder, water and sugar and mix on high till you get stiff peaks.

What can you change and do ?

I have done this multiple times and I have tried to perfect it. Everyone has their own preferences, this frosting for me works but you can change it to whatever kinda recipe you like. When doing the meringue, a good way to tell if it’s stiff peaks is to put the bowl upside down, if the meringue doesn’t fall, it has still peaks, if it does it requires more mixing. If you prefer a stronger taste of coffee, just add more instant coffee powder because to me this is the perfect ratio and balance of coffee taste so it really is up to you. This is my second post, hope you all have enjoyed it, I will be posting more soon in future and thank you for your patience.