Make Mother's Day Special

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.

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

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.

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.