IMG_9604ingredients (7 inch square pan, greased & lined)

200g vanilla yogurt, room temperature
40g coconut oil (can be substituted with vegetable oil)
80g egg yolk
45g egg
1 tsp vanilla paste
40g cake flour
25g potato starch

200g cold egg white
80g light brown sugar

40g 2-in-1 coffee powder dissolved in 1 tbsp hot water

IMG_9601食材(7寸方形烤盘抹油、铺烤纸)

香草味儿酸奶 200克, 室温
椰子油 40克(或以素油替代)
蛋黄 80克
蛋液 45克
香草糊 1小匙
蛋糕粉 40克
土豆淀粉 25克

蛋白 200克,冷藏
黄糖 80克

二合一咖啡粉 40克,融入于 1大匙热水

Directions/做法

IMG_9596– sift cake flour & potato starch together twice. set aside
蛋糕粉和土豆淀粉过筛两次。待用

– whisk egg yolk, egg and vanilla paste together
蛋黄、蛋液和香草糊拌匀

– ensure that you mix coffee powder into hot water very well. it will be a thick paste. remove a couple of teaspoon of egg yolk batter. mix into coffee paste. stir to blend, then add this back into egg mixture (this helps to reduce lumps as a result of the thick coffee paste)
咖啡粉充份融入热水、必须搅拌均匀。因咖啡糊挺浓稠,请从蛋黄液取出两小匙蛋液加入咖啡糊将其稍微拌松后,再将咖啡糊全部倒回其余蛋黄糊。拌匀、待用(如此可避免因浓稠的咖啡糊在蛋糊里结块儿)

– stir oil into yogurt. blend well
将油倒入酸奶、拌匀

– pour coffee/egg mixture into yogurt. mix well
咖啡蛋液倒入酸奶,搅拌均匀

– add sugar to egg white in few additions. beat till stiff & shiny peak
白糖分三次加入蛋白,打至有光泽、硬性状

– fold one third portion of egg white meringue into egg yolk batter, then pour everything back into it (i.e. egg white meringue). fold well
将三分之一蛋白霜翻拌入面糊后,将所有面糊倒入蛋白霜。翻拌均匀

– pour batter into pan, tap lightly on table to remove big bubbles
面糊倒入烤盘,在案板轻拍数下以取出大气泡

– bake using water bath method, second lowest rack of oven, 170 degrees C for 30 mins, then 150 mins for 55mins or till an inserted skewer comes out clean
送入预热至 170摄氏度烤箱,倒数第二层、水浴法烤 30分钟后,降温至 150摄氏度继续烤 55分钟或至插入的竹签不带面糊即可

– once done, please remove cake from pan immediately and allow to cool completely. chill for a few hours before slicing and serving for best results. best served chilled!
出炉后立马脱模、冷却。冷藏数小时后再切片享用,味道更佳哈

IMG_9602Personal notes/温馨小贴士:

IMG_9606– for 2-in-1, my personal preference is hong kong’s very own Tsit Wing coffee… if you haven’t tried this, try to get a pack when you are in hong kong… everyone who tried it are now “addicted” to it
我本人强推香港牌子的捷荣二合一咖啡。。又香又醇。。没试过,下次去香港一定要拉一盒哈。。试过这咖啡的朋友都上瘾了

– another of my favourite will be owl’s kopi-c kosong 2 in 1
另一最爱是 owl 牌子,淡奶味咖啡。值得一试

IMG_9605

SHARE

(10) Comments

  • Rumbling Tummy (September 8, 2015)

    This cake looks cottony soft. Now I wonder whether if I have a slice will I be in Sleepless Singapore?

  • 婉婉下午茶 (September 8, 2015)

    看见这湿润柔软的蛋糕,还是咖啡口味滴。。真是份超棒的早餐(我视吃个痛快)^^

  • 0620 (September 8, 2015)

    白咖啡。。。我喜欢啊
    软软密密的蛋糕,我最爱了 !!

  • May Law (September 8, 2015)

    不管了。。不管了, 吃不到蛋糕也喝不到香港的咖啡, 飞几片来给我! 嘻嘻

  • 鲸鱼蓝蓝蓝 (September 8, 2015)

    这样的软绵绵 配咖啡正好!!

  • Daisy Tang (September 8, 2015)

    超棒的,喜欢白咖啡的香,还有蛋糕的湿润。。。。快受不了了~~~

  • Sheila (September 16, 2015)

    Would love to try it.. So lovely cake! Where exactly to get this 2 in 1 coffee in HK?

    Thanks
    Sheila

  • Daesy (August 5, 2016)

    Hello, Victoria. I would love to try this recipe, but I don’t have potato starch at home and never use it before for baking. Can it be substituted with corn starch? Or replace it with cake flour instead?

    Thanks.
    – Daesy

    • Victoria (August 5, 2016)

      Hello Daesy, yes feel free to substitute with corn starch. It works well

Leave a Reply

Victoria Bakes – Baking into the Ether