~ Coffee Cake

Taken from:

Some book (french sponge cake)
Allrecipes (frosting)

Description:
Aromatic coffee-infused soft sponge cake, frosted with coffee cream - a dream cake for coffee lovers!

Ingredients: (4" round cake)

2 whites
50 g sugar

2 yolks
10 g white sugar
1/2 tsp coffee emulco
1/2 tsp vanilla

50 g flour
25 g oil

Ingredients: (frosting)
125 g butter
135 g icing sugar
1/2 tsp coffee emulco
60 ml strong brewed coffee

Directions (cake):
1. Whisk egg whites to soft peaks and add in 50 g sugar gradually. Whisk till stiff peaks formed.
2. In a separate bowl, whisk yolks, 10 g sugar, coffee emulco and vanilla till creamy.
3. Fold in the beaten egg whites.
3. Sift flour in a separate bowl (can double-sift), and fold into the egg mixture.
3. Stir in the oil, and pour into a greased 25 x 32 cm tray.
4. Bake in preheated over at 180 deg for 5 min, and then bring down the temperature to 160 deg to bake for 15 min, or till cake is done. (the cake will pull away from the tin at the edges)
5. Allow to cool completely before slicing and frosting.

Directions (frosting):
1. Cream butter and whisk in the icing sugar till smooth, along with one 1/2 tsp of coffee emulco.
2. Add in the coffee and adjust to suitable consistency with more coffee/rum.
3. Frost when the cake is cool.

Remarks:
The batter was insufficient to fill the whole tray and the resulting cake was rather thin (less spongy), should have used a smaller tray for baking instead. I didn't fold in the flour properly as well, resulting in many little bumps on the tray-baked cake. The chipped off side from the image was due to pinching.

In the assembly of cake: Two circular discs of 4" was cut out from the cake and the rest was sliced into 1.5" strips. The strips were frosted and then rolled together like a swiss roll to form a 4" wide roll. It's then placed on top of one frosted circular disc and then topped with another circular disc. (sounds confusing, sorry for the poor language) The whole cake was then frosted, and I had one cup of frosting left again.

I coated the frosted cake with some chopped almonds and placed 4 halved Vanhouten's semi-sweet almond chocolates on top for decoration. Sprinkled some cocoa and shaved Vssa chocolate on top as well.

The cake is for Mum's birthday but we did not consume it on the day itself as Mum was very full from dinner. The cake was cut on the 2nd day. It was quite aromatic and the sponge literally melted in the mouth, but I found it too sweet. It could be due to the frosting. Overall, it was delectable and the serving size was just nice for four: