Coffee Butter Cake

Lately, I'm so overwhelmed by so many things. I have not really got time for baking. I have to admit that my passion for baking has decreased as compared to last time. This is simply because I have shifted some of my passion in art towards needlework instead of baking goods.

I don't really enjoy eating butter cake, except chocolate butter cake. It has to be moist enough for me to say that I love butter cake, just like moist chocolate cake. Otherwise, I simply hate to eat butter cake. It is the last cake in my list that I ever feel like eating.

However one evening, I oddly craved for butter cake. Also, I fall in love with coffee lately. So, I went to the kitchen and started measuring the ingredients and there I go - everything done within an hour. I no longer measure everything using separate containers. I chose to minimize the usage of containers so that I have less cleaning to do after that. However, this will make the process looks really homemade instead of professional.

I still cannot overcome the taste of original butter cake. I cannot eat just vanilla/original butter cake. I must add some flavour to it. Instead of my favourite cocoa, I used coffee. Oh my goodness, I am not boasting but I seriously think it tastes really good. I begin to fall in love with butter cake now. At least, I don't have it as much as I did last time.

Coffee Butter Cake 

Original recipe: Unknown. I modified. 

7 inches

INGREDIENTS
250g butter
1/2 teaspoon of salt
70g sugar
4 egg yolks
4 - 5 tablespoons of coffee liquid (use 4-5tablespoons of hot water with 1 packet of 20g 3in1 coffee)
200g flour

4 egg whites
50g sugar
adequate cream of tartar/vinegar

The brands I used: 
Aik Cheong Coffeemix 3in1 coffee, Heinz Apple Cider Vinegar, Devondale unsalted butter 

STEPS

1. Cream room temperature butter, salt and sugar until fluffy (do not do this for too long; as long as they combine together then stop). 
2. Add in egg yolks one by one at a time into (1) and combine well. 
3. Add the coffee liquid and combine well. 
4. Add in sieved flour and combine well, put aside. 
5. Whisk egg whites until huge bubbles are formed. Add cream of tartar/vinegar. Add sugar gradually and whisk till egg whites reach mid-stiff peak. 
6. Combine 1/3 of egg white batter with egg yolk batter. Mix well.
7. Repeat step 6 until both batters combine well. 
8. Pour cake batter into a paper lined cake tin. Spread the surface to be smooth with a spatula.
9. Bake in a preheated oven with 150 degree Celsius for approximately 50-55 minutes or until thoroughly cooked. 
10. Remove from the oven and put it on the cooling rack. Remove the cake. Cool and serve it. 

• I modified the recipe with lower sugar intake. Hopefully this tastes just nice for you. The 3-in-1 coffee itself is sweet enough so if you are NOT a person with sweet tooth then follow my recipe. If yes, increase the sugar requirement yourself. 
• Always ensure the egg white batter and egg yolk batter combines well otherwise you will see those ugly egg white blots in the cake. It's really ugly and non-professional looking - showing that you are an amateur baker. 
• This cake batter is quite thick. If you get runny/watery batter, something is wrong somewhere.
• The reason not to over cream the butter and sugar is to avoid the butter to disintegrate and causes the cake to be super oily taste. 
• If you are using salted butter then don't bother to add in salt. 

250克无盐牛油

1/2茶匙盐

70克糖 

4蛋黄

4-5汤匙咖啡液体（用20克3-IN-1咖啡+4-5汤匙热水）

200克面粉（我用普通面粉；你要用低粉也可以）

4蛋白

50克糖 

TARTAR粉/苹果醋 

1）混合牛油，盐和糖。均匀了就可停。不要过度搅拌。

2）加入蛋黄。

3）加入咖啡液体。

4）加入筛好的面粉。把一切搅拌均匀，放一边待用。

5）打发蛋白。粗泡时加入TARTAR/醋。分次数加入糖。打发到中-硬性（短弯钩）。

6）将1/3蛋白加入蛋黄糊。搅拌均匀。重复直到面糊均匀。

7）倒面糊入铺了纸的TIN里。

8）烤150度50-55分钟/直熟透。

9）待凉。切片吃—— 

如果你用有盐奶油就不用加盐了。

我用Devondale的牛油。

我用苹果醋代替TARTAR粉。

我用AIKCHEONG COFFEEMIX 3IN1 咖啡。

7寸蛋糕——