Thursday, June 8, 2017

Coffee Mocha Old School Sliced Cake

07.06.2017 - Craving for some simple cake, so make old school sliced cake again since i have so much left over buttercream from the previous bake "Mocca Nougat Roll Cake..

I am using the same recipe from my 1st post of OSSC, only added 1tsp of Coffee Mocha Paste.  I just love decorate them! look at this batch, they are getting more and more old school style!...love it!


SPONGE CAKE RECIPE
4 egg yolks
1tsp coffee mocha paste
75ml corn oil
100ml water
150g cake flour
1tsp baking powder

4 egg whites
80g caster sugar

METHOD:-
* Line 20x20 / 8" square pan base only, side no needed to grease, set aside
* Beat egg white until peak with sugar, side aside.
* Beat egg yolks until double volume in between add in paste beat until combine.
* Add oil slowly follow by water with a mixer, fold in flour slowly with mixer until all combine.
* Add in meringue into 3 batches.
* Pour into baking pan.
* Preheated 180c, Bake for 30 minutes.
* Invert cake into wire rack to cool.
* When cake is cool, halve cake, slice cake in half horizontally, fills buttercream and sandwich together.
* Top coat a thin layer of crumbs coat, let it set and chilled for 5-10 minutes, removed from fridge continue coat the 2nd layer buttercream with a smooth top, chilled for another 10 minutes, removed from fridge, here you can either cut into pieces before pipping or vise versa.
* Delicious to consume in room temperature or chilled.

FROSTING 
SWISS MERINGUE BUTTERCREAM ( SMBC) RECIPE
150g Cold butter
2egg whites
60g sugar
1tsp Coffee Mocha Paste

* Double boil egg whites and sugar, whisk till sugar melt, removed egg whites, beat on high speed until peak and add cold butter, keep beating until it has become smooth cream, add paste to mix to combine.


This is the paste i used for this cake, so good!! 







Yummy!!

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