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


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


IMG_9596– sift cake flour & potato starch together twice. set aside

  • whisk egg yolk, egg and vanilla paste together

  • 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)

  • stir oil into yogurt. blend well

  • pour coffee/egg mixture into yogurt. mix well

  • add sugar to egg white in few additions. beat till stiff & shiny peak

  • 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

  • pour batter into pan, tap lightly on table to remove big bubbles

  • 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!

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

  • 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



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