Cotton Soft Vanilla Latte Cake

Cotton Soft Vanilla Latte Cake – this cake is unbelievably soft and moist. With the meringue buttercream is so creamy and the flavour is so delicious. I love how the meringue buttercream turned out, not so sweet as the sweetness is balanced with the bitter coffee. Same goes with the cake. I just love the coffee fragrant. My house smells like a café. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:
• Vanilla Latte Sponge Cake
40g [2⅔ tbsp] whole milk, warm
6g [2 tsp] instant coffee

4 egg yolks
50g [¼ cup] caster sugar
48g [4 tbsp] oil
4g [1 tsp] vanilla extract
80g [⅔ cup] cake flour

4 egg whites
1.5g [½ tsp] cream of tartar
50g [¼ tsp] caster sugar
• Vanilla Latte Swiss Meringue Buttercream
100g [⅓ cup + 1 tbsp] egg whites
120g [½ cup + 2 tbsp] caster sugar
200g [¾ cup + 2 tbsp] unsalted butter, slightly softened
3g [1 tsp] instant coffee
3g [1 tsp] hot water
4g [1 tsp] vanilla extract
coffee syrup:
3g [1 tsp] coffee + 15g [1 tbsp] hot water

Piping tip: 2C
Instructions:

• Vanilla Latte Sponge Cake
1. In a glass, add milk and instant coffee. Mix until coffee is dissolved. Set aside.
2. Separate the eggs. Yolk in one bowl, egg whites in another bowl.
3. In a large mixing bowl of yolk, add sugar. Mix vigorously about a minutes.
4. Add the oil, mix vigorously until well combined.
5. Add the milk coffee mixture, mix until well combined.
6. Sift in the cake flour. Mix until combined.
7. In the bowl of egg whites, add cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
8. Add in the egg whites into the batter in 3 batches. Use a whisk or spatula to fold until combined.
9. Transfer the batter into a prepared 36x26cm flat pan, greased and lined with parchment paper. Drop the pan few times on the counter top to release air bubbles.
10. Bake in preheated oven at 160°C/320°F for 25 minutes.
11. Soon after taken out from oven, remove the cake from the pan, let it cool completely before slicing.
12. Slice the cake into 4 sheets.
• Vanilla Latte Swiss Meringue Buttercream
1. In a mixing bowl, add egg whites and sugar.
2. Place the bowl over a double boiler. Heat the pot in low heat, and continuously mix it until the mixture reaches 65°-70°C / 150°-158°C.
3. Remove the bowl from the double boiler.
4. With an electric mixer, mix the egg whites on high speed. This process will take about 10 minutes or so. As you’re mixing toward achieving stiff peaks, touch the bowl with your hand. If the bowl is completely cool and the meringue achieved stiff peaks, that means it is good to go.
5. Gradually add in the cut up butter in chunks. Add in one at a time as you mix on high speed. As the butter is incorporated into the meringue, add in another one. During the process, the mixture might be a little curdled, that is normal. Keep going until all the butter is mixed in and well incorporated. The cream will eventually become stiff and stable. When you lift up your paddle, a lump will be held within the paddle. That shows the cream is stable.
6. Transfer the buttercream into a piping bag for the assembling of the cake.
• Assemble the Cake (refer to the video)
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Видео Cotton Soft Vanilla Latte Cake канала Gracious Treatz