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Preparation
30 minutes
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Processing
30 minutes
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Difficulty
Medium
Ingredients for Steamed Coffee Sponge Cake Serves 4 people
All-purpose flour No. 8 80 gr Chicken eggs 4 eggs Instant coffee 1 packet Sugar 60 gr Cooking oil 1 tablespoon
How to make Steamed Coffee Sponge Cake
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Whip whole eggs
Put 4 chicken eggs and 60g of sugar into a bowl, use a mixer to beat at medium speed for about 5 – 7 minutes until the eggs are fluffy, turn pale white, and the mixture flows in a ribbon-like stream when the whisk is lifted (Ribbon Stage) is achieved.
Tip:- You can use a water bath to warm the eggs over a pot of hot water at 40 – 50 degrees Celsius. Warming the eggs will help them whip faster and stabilize their structure. However, you should only warm the eggs to about 50 degrees Celsius; otherwise, the eggs will cook and not whip well.
- The eggs must be at room temperature (if taken out from the refrigerator) before whipping.
- It is recommended to whip the eggs in one direction, and the eggs must be whipped to a thick consistency; otherwise, when mixing the flour, the air bubbles in the eggs will easily break, causing the cake to rise poorly.
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Mixing the dough
Divide 80g type 8 flour into 3 parts, then sift each part finely into the beaten egg bowl.
For each part, gently fold the mixture from the bottom up with a spatula. Bring the spatula down to the bottom of the bowl, lift the heavy ingredients up, and flip to the side in a folding motion. Continue this process until the mixture becomes smooth.
Note:- Mix the first part of the flour well before adding the second part to continue mixing. Avoid adding all at once, as it will cause the mixture not to blend evenly.
- It is advisable to fold correctly (scoop and flip from the bottom up) to avoid breaking the small air bubbles in the eggs, which would prevent the cake from rising.
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Making coffee and finishing the dough
In a bowl, add 1 packet of instant coffee, 20ml of hot water, 1 tablespoon of cooking oil, and stir well. Next, add about 2 tablespoons of the mixed cake flour, and continue to stir gently.
Pour the coffee mixture back into the cake flour bowl, and use the spatula to fold the mixture together.
Pour into molds and steam the cake
Pour the cake batter into a round mold, then gently tap the mold on the table a few times to break the large air bubbles, helping the finished product not to be pitted. Next, cover the mouth of the mold tightly with a piece of aluminum foil.
Place the cake mold into a steamer, set the steamer over a pot of boiling water, cover tightly, and steam over medium heat for about 25 minutes until the cake is cooked.
Finished product
The freshly steamed sponge cake has a fragrant coffee aroma, with a super fluffy, elastic texture, and a sweet, rich flavor with a slight bitterness from the coffee.
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So you now know how to make steamed coffee sponge cake that is slightly bitter and sweet for your family! TasteVN wishes you success in making this simple and delicious cake!
*Refer to the recipe and images from the YouTube channel ChiaKitchen
