Coffee Bread Cake
Ingredients
Bread Dough
-
1½
cups
bread flour
-
2
tablespoons
caster sugar
-
1
teaspoon
active dry yeast
-
1½
tablespoons
beaten egg
-
⅓
cup
milk
-
1¾
tablespoons
unsalted butter
Coffee Sponge Cake
-
3
egg yolks
-
1¾
tablespoons
unsalted butter, melted
-
1½
tablespoons
milk
-
½
tablespoon
instant coffee powder
-
1
tablespoon
hot water
-
¾
cups
all-purpose flour
-
⅓
cup
caster sugar
-
3
egg whites
Instructions
- Combine bread flour, sugar, active dry yeast, beaten egg, and milk in a bowl and knead until smooth.
- Add butter and continue kneading until elastic. Let the dough rise in a warm area until doubled in size.
- Divide the dough into two pieces, shape into balls, and let rest covered for 15 minutes.
- Roll out the dough into rectangles, then roll into logs and place in loaf tins to rise for 1 hour.
- In a separate bowl, mix egg yolks, melted butter, milk, and instant coffee. Fold in sifted flour.
- Beat egg whites until foamy, gradually add sugar, and beat until stiff peaks form. Fold into the yolk mixture.
- Divide the batter between the loaf tins over the risen dough. Preheat the oven to 365°F (185°C).
- Bake for approximately 35 minutes or until golden brown. Let cool before unmolding.
Nutrition Facts (estimated)
Servings
10
Calories
205
Total fat
6g
Total carbohydrates
31g
Total protein
6g
Sodium
26mg
Cholesterol
78mg
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