Coffee Butter Cake (Egg White Only)

What is the best thing to do on a rainy afternoon? Sleeping? Reading? Watching movie? For me, all of the above, plus baking some coffee cake / bread!

Coffee cake, coffee swiss roll, coffee bread, those are all my favourites. The aroma of coffee baking in the oven is almost intoxicating, by just smelling it I am feeling more alert instantly!

This butter cake, risen only by the air beaten into egg whites, is free of baking powder or any other rising agent. It is a convenient recipe to help you clear up whatever egg whites you have leftover from either making tiramisu or layer cakes. Another excuse to make more cakes, huh!

Coffee Butter Cake (Egg White Only)

Ingredients
A

• 130g butter
• 80g sugar
• 1 tsp vanilla essence
• 160g cake flour
• 125g evaporated milk (or 100ml water + 38g milk powder)

B. Meringue

• 5 egg white
• 40g sugar

C

• 1-2 tbsp instant coffee powder mix with 1 tbsp hot water (or add in directly if you prefer to see the coffee granules)

Cooking Directions

1. Cream butter and sugar until fluffy, add in vanilla essence.
2. Add in cake flour and evaporated milk alternately. Beat until well combined before each addition.
3. In separate bowl, beat egg white with sugar until soft peak (put in sugar in 3 additions).
4. Take 1/3 of the meringue and add into the butter mixture. Mix until well combine.
5. Pour all butter mixture into meringue, fold to mix gently.
6. Take 1/3 of the batter and mix with coffee powder.
7. Spoon in the original batter and coffee batter into baking dish alternately, make some swirl with a spoon or chopstick.
   
8. Bake at preheated oven at 170C for 30 minutes.

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咖啡牛油蛋糕（蛋白）

主料

A

• 130克牛油
• 80克糖
• 1茶匙香草精
• 160克蛋糕粉
• 125克淡奶

B

• 5粒蛋清
• 40克糖

C

• 1-2汤匙速溶咖啡粉拌入1汤匙热水（如果你喜欢看到咖啡颗粒就不用加水了）

做法

1. 牛油和糖，打至蓬松泛白，加入香草精华。
2. 蛋糕粉和淡奶交替加入。搅打至充分结合。
3. 取另一个碗，把蛋清与糖打至湿性发泡（糖分三次加入）。
4. 取1/3蛋白霜，加入牛油糊。充分混合起来。
5. 将全部牛油糊倒入蛋白霜，用切拌方式混合。
6. 取面糊的1/3和咖啡粉混合。
7. 原味面糊和咖啡面糊交替倒入烤盘中，最后再用勺子或筷子画圈圈。
   
8. 在已经预热烤箱中以170℃烤30分钟。