Description
Very delicate, airy sponge cake with a pronounced coffee flavor and smell. The recipe is inspired by a Japanese blog, and translated by me with the changes. I recommend to try all the coffee!
Ingredients
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Chicken egg
4 piece
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Sugar
80 g
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Flour
100 g
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Milk
50 g
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Instant coffee
8 g
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Vegetable oil
40 g
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Salt
0.25 tsp
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Vanilla
Cooking
Dissolve coffee in warm milk.
All products at room temperature. Separate eggs into whites and yolks. To the yolks add all the ingredients except for protein and sugar. Stir well.
Beat the whites until stiff peaks. Begin whisking on low speed. As soon as the whites will change color in 5-6 receptions add the sugar. Each the next portion is added after 10-15 seconds after the previous one. The speed of the mixer is increased to average. When poured all the sugar is added the speed of the mixer and whip to desired consistency.
In three or four doses are added to the mass of yolk proteins. The first portion and mix up not really feeling sorry for the squirrels. The remaining portions of the input carefully. Mix up method of folding.
It gives a fluffy, flavorful dough.
The bottom with baking paper. I have a ring with a diameter of 18 inches, which I have covered with foil. Pour the dough. Level.
Bake in a preheated 140 degree oven for 45 minutes. Increasing the temperature to 150 degrees and bake for another 15-20 minutes. Readiness check wooden skewer.
Cool on a wire rack upside down. The biscuit is obtained by the cap, but when cooled it is aligned. Cut the biscuit.
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