Ingredients
Yolk batter:
- 40 gr butter
- 60 gr cake flour
- 60 ml condense milk
- 1/4 tsp salt
- 1/2 tsp vanilla essence
- 1/2 tbs instant coffee powder
- 4 egg yolks
White egg batter:
- 3 egg white
- 3 tbs granulated sugar
Instructions
1_ Preheat your oven at 160°C. I used smaller oven, so I preheat my oven around 130°C.
2_ Prepare your mold by greasing it with butter and dusting with flour. Set aside. (Use parchment paper would be so helpful to make the cake easier to take out after coming out from the oven. I suggest you to use a cheese cake pan which could be unsealed and release the cake smoothly without harm it by taking out the cake upside down)
3_ Combine all dry ingredients such as flour, salt, vanilla essence, and coffee powder. Stir using balloon whisk and set aside. (If your coffee granules a bit bigger, you need to dissolve it first by using 2 tbs of hot water to make it into a paste, and add it along with the yolk batter later on).
4_ Melt your butter inside a pan with medium low heat until small bubbles appear. Add your dry ingredients mixture, whisk with balloon whisk, add condense milk, take it off from your stove, and stir immediately.
5_ Add egg yolks one at a time, whisk until all combine. Set aside.
6_ Into another bowl, whisk egg white and sugar until light and fluffy or soft peak. It takes around 2-3 minutes. Set aside.
7_ Take some part of the whisked egg white into the yolk batter, fold gently until all combined.
8_ Transfer the yolk batter into the egg white batter, fold gently until all combine and mixed well.
9_ Pour the mixed batter into the mold, and bake around 45 minutes using water bath method. Don't forget to wrap the bottom of your mold with aluminium foil, to prevent the water leaking in while baking process.
10_ Let your cake rest about 10 minutes, and take it out from the mold and let it completely cool on a cooling wire before cutting it.
Enjooyy!!! 😘😘😘
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