Friday, April 21, 2017

Taiwanese Coffee Pillow Cake 台湾咖啡口味枕頭蛋糕

As promised, I finally tried the other method for this Taiwanese sponge cake or you may called it as Taiwanese pillow cake..... meaning the cake as soft as feather like pillow. The only difference between this cake and the earlier one is by baking it with the paper board on the side, which is quite similar to castella cake.  Yeap, it sounds like not much difference but the out come is superb. I'll have to admit THAT !!!  The texture is extremely fluffy and not too dry. It's something like the souffle cake. Isn't it interesting ! Please read on for more.

I'm sure most of you guys already came across this kind of baking ! It has been pretty HOT over at facebook recently.

Ingredients :
(A)
8  egg yolk
125gm   all purpose flour
1 tspn    baking powder
90gm     corn oil
110gm   full cream milk
2 TB   instant coffee powder
2 tspn    coffee emulsion

(B)
8  egg white
110gm   castor sugar
1 tspn   salt
1/8 tspn   cream of tartar


(This above picture is actually from my previous cake, Taiwan Danshui Sponge Cake)

Method :
(1)  sift together flour & baking powder and mix well.
(2)  now, heat milk, oil and coffee powder for about 2 minutes or till mixture became about to hot, not boiling.
(3)  stir flour mixture into warm milk mixture till everything well blended ( as picture shown above), then add in egg yolk in few batches and continue beating till well cooperated. Set aside.
(4)  next, in another mixing bowl beat egg white till foamy by adding in sugar & cream of tartar gradually, continue whisking till egg white became soft peak (meringue like).
(5)  now, fold the meringue into the yolk batter in 3 batches and mix till everything well cooperated.
(6)  transfer batter into a 8" lined with parchment paper (as picture shown earlier with fitted paper board on the sides ). Level batter by holding pan 2" above counter, dropping it flat on the counter. Repeat this several times to release air bubbles.

(8)  finally, bake at preheated oven 170'C for first 20 minutes on lower rack (for 42L oven size), then 150'C for 60 minutes. Please adjust your oven temperature according to your oven cause some used only 140'C for other half baking.

(9)  once its done, ajar oven door for 5 minutes before bringing out the cake, invert and remove parchment paper. Slice the cake only when its cooled.


FINALLY, I found the bouncing kind of texture Taiwanese sponge cake. This is really really cool !  The cake can even dance when you shake them.

This is exactly the kind of cake that will melt in your mouth immediately. Hope you guys will love it too. Enjoy & have fun !

3 comments:

Angie Schneider said...

A very soft and airy chiffon!

Angie Schneider said...

is emulsion a must?

My Little Space said...

Angie, you can skip the emulsion of course ! No worries. >o<

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