White coffee cake - by Irene Ang

White coffee cake

Ingredient A:

Egg - 1 no
Egg York - 5 nos
3 in 1 White Coffee (Any flavor) - 1 pkt (stir in 70 grams hot water)
Corn Oil - 45 grams
Plain Flour - 65 grams

Ingredient B:
Egg White - 5 nos
Caster Sugar - 80 grams
Tartar Powder - 1/4 tsp

Method:
1) Mixed egg, egg york, white coffee and corn oil until well combined then add in plain flour beat until smooth. Set aside.
2) Beat egg white until foamy, add sugar in 3 batches and add tartar powder beat until stiff peak.
3) Add 1/3 egg white into egg york mixture, mix well. Then add the remaining (in 2 batches) to incorporate completely with a spatula.
4) Pour into 7" cake mould. Bake in 170°C (depends on your oven) for 45 mins.

**It's very soft. Full of coffee fragrance especially out from oven.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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