Coffee Sponge Cake

This cake is one aromatic coffee cake! It is extremely light, healthy and bursting with coffee. It uses no butter and it's less sugar.

食谱来自：FB Jesslyn Go

材料：(7寸方模）

• A
• 5粒 冷蛋黄(A) 
• 1粒 冷全蛋(A) 
• 50g 玉米油
• 60g 牛奶水
• 1/8 tsp 盐
• 70g特幼面粉 
• B
• 5粒 冷蛋白(A) 
• 70g 幼糖
• 1 tsp 柠檬汁 (我用 1/2 tsp 塔塔粉)
• C
• 4 tsp 即溶白咖啡粉
• 20ml 热水
• **我加了 1/4 tsp Coffee oil

做法：

1. 将材料 A 搅拌均匀。
2. 加入过筛特幼面粉，搅拌均匀。（用一个干净的布盖着，不要被风吹到）
3. 打蛋器高速打蛋白，分三次加入幼糖&塔塔粉，打至湿性发泡。
4. 把 1/3 的蛋白加入蛋黄糊里，轻轻切拌均匀，然后把蛋黄糊倒入剩余的蛋白里，切拌均匀。
5. 把一半的面糊倒入已铺上油纸的 7"-8" 模里，另一半加入咖啡水，搅拌均匀再倒入。
6. 蒸烘法/水浴法， 170C, 单单上火，中下层，烤40分钟。转150C, 上下火，中下层，烤20分钟。
7. 烤好后，放在铁架上待凉后脱摸，油纸拿掉，收入冰箱冷藏4小时后再切片。

烘培愉快！

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謝謝！

Ingredients：(7" square)

• A
• 5 egg yolk (A) 
• 1 cold whole egg (A) 
• 50g oil
• 60g milk
• 1/8 tsp salt
• 70g cake flour
• B
• 5 egg white(A) 
• 70g caster sugar
• 1 tsp lemon juice (I use 1/2 tsp cream of tartar)
• C
• 4 tsp instant coffee
• 20ml hot water
• **1/4 tsp Coffee oil

Method:

1. Cake add into ingredients (A), mix well.
2. Beat (B) until soft peak.
3. Add 1/3 of meringue into the egg yolk batter, mix well. Add the batter into the remaining meringue, mix well.
4. Pour half of the batter into a line 7"-8" square baking pan, another half batter mix with (C), mix well, then pour into the baking pan.
5. Steam bake/ water bath, 170C, top heat, lower level, 40 mins. Turn to 150C, top & bottom heat, 20 mins
6. Unmould after cool, chill in fridge for 4 hours.

Happy baking!

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Thank you!