Coffee Castella Cake

While I'm still in obsessed and getting good at it, the guts get bolder now.  I have been thinking should I bake the green tea or the chocolate flavour the next?  Well, since I am a coffee person, so I head on to make this Coffee Castella Cake.

COFFEE CASTELLA CAKE 

Ingredients
4 egg whites at room temperature

4 egg yolks at room temperature

130g sugar

100g bread flour, sifted  

2 tbsp honey

1 1/2 tsp instant coffee, dilute in 2 tbsp water.

Method

Using two square cake pan measuring 8" and 7"; and cut out some cardboard to fit and slot in between the two pans on all four sides.  Wrapped the cut out cardboards with aluminium foils. Preheat oven to (165°C).

In a small bowl, dilute the instant coffee with 2 tbsp water.  Set aside.

Place egg whites in mixing bowl and beat at high speed  for 30 sec until slightly foamy. Add sugar in 2 to 3 batches until firm peaks form, about 4 min.

Add yolks one at a time at medium low speed until well combined, about 1 min. 

Add in the honey. Whisk till combined.  
Add sifted bread flour and beat until just combined.

Drizzle the coffee around and lightly using a spatula to mix in till combined. 

Pour the batter into the 7" cake pan. Give the pan lightly tap on the counter to release air out. Using a spatula, smoothen the top of batter to remove any remaining bubbles. Put the 7" pan into the 8" pan and slot in all four corners with the wrapped aluminium cardboard.

Bake in preheated oven for 45 min or until top is evenly browned. Toothpick inserted into cake should come out clean. Remove pan from oven and carefully take out the 7" square pan  and drop it from a one foot height onto the counter 2-3 times to prevent shrinkage.  Invert the cake pan onto metal cooling tray for 5-10 minutes. 

When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. Wrap with plastic wrap and leave overnight at room temperature to preserve moisture in the cake and for flavor to develop.

To serve, cut off edges on three sides except the browned top with a very sharp knife. Cut into thick slices using a sawing motion.

                                 It is indeed so good with the coffee flavour!  

Happy Mother's Day!!