For those planning their Mother’s Day celebrations, nothing quite says "thank you" like a homemade gift. Why not treat someone special with the Ultimate Coffee Cake from James Hoffmann? Classic and delicious, this recipe is the sweetest way to show your appreciation.
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COFFEE CAKE RECIPE
CAKE SPONGES
Ingredients:
225g plain flour
225g unsalted butter (softened)
225g golden caster sugar (divided)
4 egg yolks
90g espresso (approx. 10% strength)
14g baking powder
6g Glycerol Monosterate
4 egg whites
4g salt
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METHOD
- Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy.
- Add the egg yolks one at a one and mix completely before adding the next one.
- Add the baking powder and GMS.
- With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined.
- In a clean bowl, add the egg whites, 125g sugar and the salt.
- Whisk until stiff peaks form in the meringue.
- Fold the meringue into the batter, a third at a time.
- Prepare two springform pans by greasing and flouring them.
- Split the batter evenly between the two.
- Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C.
- Cool completely before frosting.
COFFEE BUTTER
200g unsalted butter (softened)
100g filter roast coffee
Saucepan method:
- Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter.
- Infuse for 1 hour.
- Strain.
Sous vide method:
- Combine coffee and butter in vacuum bag.
- Add some cutlery to the inside of the bag to prevent floating.
- Cook sous vide at 90C for one hour.
- Strain.
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COFFEE SWISS MERINGUE BUTTERCREAM
85g egg whites (2 or 3 eggs depending on size)
155g sugar
3g salt
100g coffee butter (softened)
180g unsalted butter (softened)
- Combine egg whites, sugar and salt.
- Heat mixture over boiling water, while stirring continuously, until it reaches 85C.
- Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C).
- Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined.
- If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.
CAKE BUILD:
- Spread only a thin layer of frosting on the first tier of the cake
- Place the second tier on top
- Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.
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You can listen and watch the full recipe on James Hoffmann’s YouTube channel here: https://www.youtube.com/watch?v=ckQRBhTxgNA