Coffee Cake

Did you know that the term coffee cake can refer to either of the following:

• A class of cakes intended to be served with coffee or for similar breaks and snacks. Under this definition, a coffee cake does not need to contain coffee; or

• A cake, often sponge cake, which is made with coffee or has a coffee flavour.

Source: Wikipedia

Well, I didn't, until I told someone that I baked a coffee cake (and I meant it literally), and he told me that his favourite coffee cake is carrot with cream cheese frosting.  I went blank for awhile :P.


I sort of created this Expresso Walnut Layer Cake by mistake.  I had wanted to make a green tea honey sponge cake, but absent mindedly used expresso instead.  Don't ask me how, as one is green and the other is well, black.  These things happen.  And I'm glad it did as the resultant cake is truly magical.


You will need:


Sponge cake
1/2 cup castor sugar
1/8 cup honey
1/8 tsp salt
4 eggs, separated
1/2 cup cake flour, sifted
1/8 tsp cream of tartar
1/2 tbsp instant expresso (or instant coffee powder), dissolve in 1 tsp water


Coffee cream
1/2 tbsp instant expresso (or instant coffee powder), dissolve in 1 tsp water
200 g whipping cream, whipped
30 g walnuts, toasted lightly and chopped


Preparation:
Preheat over to 160 deg Celsius.  Line a 20 cm round pan with parchment paper.


In a large bowl, whisk two third of the sugar, honey, coffee and salt into egg yolks.  Place bowl in a large bowl of hot water.  Beat for about 5 minutes, until pale yellow and doubled in volume.  Gently fold in the sifted flour.


In a separate bowl, whisk egg whites.  When foamy, add the cream of tartar and remaining sugar.  Whisk until stiff but not dry. 


Gently fold the egg whites into the flour batter in thirds.


Pour batter into pan.  Tap gently on the counter to remove air bubbles.


Bake for 35 - 40 minutes, or until cake tester comes out clean.  Cool in the pan for 20 minutes before turning out to a wire rack.  Let cool completely before splitting into 2 layers.


To make filling, combine coffee mixture into whipped cream.


Spread coffee filling on one layer of the sponge, and sprinkle with walnuts.  Sandwich with the remaining layer, and coat entire cake with remaining cream.  Decorate with walnut and melted chocolate, if you wish.