Cotton Soft Vanilla Latte Cake
Тәжірибелік нұсқаулар және стиль
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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Пікірлер: 41
Wow!!! Such An Elegant Looking Cake & Looks Delicious Too 👍😍
This cake looks incredible - love the layers and how clean/neat they are. Thank you for sharing another work of art with us Fiona!
Wow, you made such a tall cake Fiona! In Italian "Latte" means milk, it's pretty cool that a Latte cake has coffee in it! A surprising soft cake that everyone love
@gracioustreatz7231
11 ай бұрын
Hi Valentina. It's nice to know true meaning of latte in Italian.. i always had this impression that latte is a combo of espresso and steamed milk. On the other hand cappuccino is a combo of espresso and steamed milk but less milk. I may be wrong as I'm not a barista, but that's my impression since I started loving coffee ☺️💖
Another great weekend recipe..I always love your recipes..Thank you.👍
Еще один отличный рецепт для выходных..Мне всегда нравятся ваши рецепты....Спасибо.👍
This looks good. I'll definitely try this recipe
It looks delicious and elegant, going to try to make it
This looks so delicious .
Looking so beautiful cake, thanks, have a good weekend 😘🎉😅
OMG!!! I'm a coffee lover, definitely will give a try, Thank you sis for sharing a wonderful recipes ❤
Looks delicious
You are great in making such calm looking yumm dessert 😊
Magnificent Fiona! You just keep knocking the ball out of the park. You are my favourite KZread foodie by far! 😋
@gracioustreatz7231
11 ай бұрын
Thanks Pete. Likewise, in terms of English dishes, yours is the most authentic I've known so far 💖💖🤗
@LazyCookPete
11 ай бұрын
@@gracioustreatz7231 That's a lovely thing to say my dear friend 🥰
Hi Fiona. Great looking cake. I just have one question. Why are we beating the egg whites at a cold temperature? Asking because every recipe I've come across says you'll get a better meringue if the whites are at room temperature. Did you stumble upon something new?
@jamunaasha7255
11 ай бұрын
Fiona replied above 😉 see below my question
Wowww se ve delicioso! Cómo se llama la musica que usaste al inicio, me gusto para usara en el video de graduacion de mi niña?
Yumssssss
👏👍👍👍👌👌👌
Hi, for the meringue buttercream step at no.2...double boil....the bottom glass bowl touches the hotwater in the pot?
Hi Fiona greetings Dublin,I have been looking for your amazing brown butter cake,in the subscription box could not find it.this cake came up in shorts,it looks lovely did you add fudge to it not sure what you were cutting into chunks could you send me this recipei hope you and your family are keeping well Patricia 🇮🇪
@gracioustreatz7231
9 ай бұрын
Hi dear. Just a moment. Stay tuned. I will be uploading in a short while ☺️
@patriciaobrien3134
9 ай бұрын
Thank you Fiona your one of the best bakers I have come access,many thanks for all the recipes you share I look forward to this recipe best wishes Patricia 🇮🇪❤️❤️
@gracioustreatz7231
9 ай бұрын
@@patriciaobrien3134 Thank you so much Patricia 💖😘
Omg thanks a ton dear Fiona for considering my request ❤❤❤ i can't wait to try this ❤❤ lovely , Fiona may i know how many Egg whites u have used for the Swiss Meringue please ❤
@gracioustreatz7231
11 ай бұрын
Hi Cassie. My eggs are large eggs, and I used 2½ eggs for the egg white. I'm glad this is what you want. Enjoy your baking 💖
@cassiepereira4249
11 ай бұрын
@@gracioustreatz7231 I'm gonna make this on this Sunday which is Celebrated as Father's day ❤️ n my dad is a coffee addict 😉😜
Hello ma'am can we use oil instead of butter
Hi .. may we know reason for using cold eggs? Other sponge cakes doesn’t mention this
@gracioustreatz7231
11 ай бұрын
2 reasons. 1. It's easier when you separate the egg white and the yolk 2. The meringue will be stable and firm up quicker by using cold egg whites. Many didn't mention is because they are probably from cold country, their eggs are naturally cold even in room temp. Well this is my assumption ☺️
@jamunaasha7255
11 ай бұрын
@@gracioustreatz7231 great .. Tq so much … I will try this nx bake 🥰
the cake looks amazing but is it safe to eat the icing with that much raw egg whites ??
@tammiemartinez6485
11 ай бұрын
The eggs aren't raw. By heating them with the sugar to the temperature you see on the screen that will kill any bacteria that may be present. I make Swiss Meringue Buttercream a lot. It's my favorite Buttercream because it's not too sweet like American Buttercream. Just make sure to hit that temperature and you'll be fine. Hope this was helpful. Good luck and happy baking... 😋
Una delicia
This cake looks delicious! Can you post an eggless recipe also? I'm highly allergic to eggs, and your eggless recipes are the best!
@gracioustreatz7231
11 ай бұрын
Yea sure, I will for next video. Stay tuned ☺️
@lezzetoykusu3434
11 ай бұрын
👏👍
Hi I love your recipe but egg but iam vegan
@gracioustreatz7231
3 ай бұрын
Hi dear. Here is the eggless version kzread.info/dash/bejne/foGgmMlwqa3Xkpc.htmlsi=GODE9q-G-VZSW8Gv ☺️