Do you love Taiwanese sponge cake, which is soft and fluffy but still likes the strong aroma of coffee? Now we can put all of our favorite things together and have this wonderful coffee Taiwanese sponge cake. Fat and sweet taste combine with strong aroma of coffee will make you can not forget if you try once. Let’s learn how to make this dish with us.
Raw materials for making Taiwan sponge cake :
- Wheat flour 100 gr
- 5 eggs
- Cooking oil 50 gr
- Coffee 10 gr (Instant coffee)
- Sugar powder 100 gr
- Fresh milk 65 gr
- Vinegar 1/2 teaspoon
Dissolve 10 grams of instant coffee with about 2 tablespoons of boiling water and stir well. Properly weigh the remaining ingredients. Carefully separate egg whites and egg yolks.
For egg yolks, instant coffee blends, cooking oil mix well together. Then add 1/2 amount of flour to the mixture and mix well. Next, add 1/2 of the remaining flour and mix to make a smooth mixture.
Beat the egg whites from low to high speed until a large bubble pops then add vinegar. Whisk until the egg white is small bubbles, then you add a little powdered sugar, beat until the egg white forms a ridge and stops.
Now turn on the oven at a temperature of 140 degrees C. Draw 1/3 of the amount of egg white into the coffee mixture. Use a spatula to mix gently so that no bubbles break. Once the mixture has blended, pour all the egg white into the mixture and continue to mix.
Prepare a 16x16cm baking mold and wrap with foil on the outside. Cover outside according to the size of the mold on the inside. Pour the flour mixture into the mold. Put the cake mold in the oven and bake for 60 minutes at a water temperature at 140 degrees C. Then turn the oven to 160 degrees and bake for another 5-7 minutes.
Cake is cooked and you can take out and enjoy when it is still hot. This is the best thing about Taiwanese sponge cake. You can enjoy cake with rose tea like yourself. That was awesome !!!