Faroff Coffee Sponge Cake

Name: Faroff Coffee Sponge Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 80g Low-gluten flour; 67g Vanilla Faroff Marshmallow; 40g Vegetable oil; 13g Hot water; 3g Pure instant coffee powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I've been thinking about making Farov a coffee-flavored cake, but I happened to see Junzhi's coffee sponge cake. All I want is the smell of coffee. I don't have any requirement for chiffon or sponge. Immediately finalized this coffee sponge cake. Although Junzhi did not use Faroff, it does not prevent this coffee sponge cake from becoming a Faroff version-simply replace the sugar in the recipe with Faroff marshmallows.
Instead of using a cook machine, I used an egg beater. It takes more time to beat the whole egg. When the beater heats up, it looks like it is finished. I haven't made sponge cakes for a long time, and I seem to have forgotten the process. The coffee oil is poured directly into the egg liquid and sent, and there is an unfamiliar feeling. In my impression, there is a step of oil mixing after the batter is mixed. It doesn't seem to be defoaming.
Golden skin, brown inner flesh. The taste of coffee is relatively weak. I knew that you could add a little more coffee powder. I like the strong coffee taste. . . . "

Ingredients

Faroff Coffee Sponge Cake

1. Ingredients: 2 eggs, 80 grams of low-gluten noodles, 67 grams of vanilla Farov marshmallow, 40 grams of vegetable oil, 3 grams of pure instant coffee powder, 13 grams of hot water.

2. . Pour hot water into instant coffee powder.

3. Stir until the coffee powder is completely melted into coffee liquid.

4. Pour in corn oil and stir well.

5. Pour the eggs and Farov into the basin.

6. Whisk at high speed to become thick and creamy. Lift the whisk, and the dripping egg will not disappear immediately, but can form lines on the surface.

7. Pour the mixture of coffee liquid and oil into the beaten egg liquid, continue to beat with a whisk at high speed for 15-20 seconds to become a coffee-colored egg liquid.

8. Sift in the flour.

9. Stir continuously from the bottom up with a spatula to form an even and delicate cake batter.

10. Pour into a 6-inch movable-bottom round mold, knock on the flat surface, and shake out large bubbles.

11. Put it in the oven, in the middle and lower level, heat up and down at 165℃, and bake for about 35 minutes.

12. The surface is golden and baked.

13. Demould after cooling.

14. Cut into pieces.

Tips:
1. The amount of coffee powder can be increased or decreased according to your own taste.
2. Vegetable oil can be replaced with butter that melts into a liquid state, the fragrance will be more mellow.
3. The baking time and firepower need to be adjusted according to the actual situation.