Coffee Sponge Cake with Buttercream and Almond Praline

This cake was purposefully made for a friend of mine who turned 40 and what I planned to do at the first place is to make and contribute it to her birthday party as a surprising birthday cake. But unfortunately, what really happened is not the same as it's supposed to be !

Anyway, I ended up making 8 sponge cakes ( with few different recipes and methods ) before I got what I was happy with ( I'm sure lots of you have done the same..finger crossed ! ) and consequently, the final and satisfied outcome wasn't finished in time to be presented at the birthday party ! Needless to say how bad and sorry I felt about the result and more to my friend but think positive, at least I got it done at the end and it's just a one day late !

Here is the recipe I've successfully done ( it's in Thai but you can use google to translate it ! )


Ingredients :

100 g self-raising flour
3/4 tsp baking powder
1/2 scant teaspoon salt
3 extra large eggs
90 g caster sugar
50 g melted lukewarm butter
3 tbsp evaporated milk
1 scant tbsp instant coffee powder
10 g emulsifier SP

Method :

1. Preheat the oven to 180 c ( 350 F ). Sift together the flour, baking powder and salt into a bowl and set aside. Melt the butter and line a parchment paper onto the base of the 8 inches cake tin

2. In a seperated standing mixing bowl with a whisker, beat together the eggs, sugar and emulsifier sp on low-medium speed for 2 minutes until incorperated.

3. Add the flour mixture into the egg mixture and mix on low-medium speed for another 2 minutes, then change to the highest speed and beat for 6 minutes or so until the mixture is thicken and double in volume ( stop to wipe the mixture with a spatula off the sides and bottom of the bowl once or twice).

4.In the mean while, melt together evaporated milk and coffee powder. Set back to a low speed and beat for 2 minutes before adding the coffee mixture and melted butter respectively ( make sure they are all lukewarm ) while the machine is still running on low speed. Mix until the texture is smooth. Poue the batter into the prepared tin and bake in the preheated oven for 25-35 minutes or until the surface springs back when touched.

5. Cool the cake in the tin for 10-15 minutes before turning out onto a wire rack and let cool to the room temperature. Slice the cake into 2 layers and assemble the cake.

Coffee Buttercream

100 g sugar
4 scant teaspoons instant coffee powder
1/4 tsp salt
140 g evaporated milk
1 tbsp golden syrup ( clear honey could be substituted )
1/2 scant tsp salt
210 g unsalted butter, at room temperature
40 g shortening (crisco)

วิธีทำ Coffee Butter Cream

1. นำน้ำตาลทราย ผงกาแฟ และโกลเด้นไซรัป ใส่หม้อ ตามด้วยนมข้นจืดผสมให้เข้ากัน นำขึ้นตั้งไฟอ่อนๆ คนไปเรื่อย ๆ จนกระทั่งเดือดค่ะ แล้วพักไว้ให้เย็น
2. นำเนยเค็มมาหั่นเป็นก้อนเล็ก ๆ และใส่เนยขาวลงไปในโถตีได้เลยค่ะ เปิดความเร็วปานกลาง ตีเค้าไปเรื่อยๆ ๆ ประมาณ 20 นาทีค่ะ หรือจนกว่าจะขึ้นฟูเบา และปาดอ่างเป็นระยะ ๆ
3. ค่อย ๆ เทส่วนผสมครีมกาแฟ(ที่เย็นแล้ว) ลงไปผสมได้เลย เทเป็นสายเล็ก ๆ นะคะ ไมงั้นส่วนผสมจะไม่เข้ากันค่ะ ขั้นตอนนี้ต้องใจเย็น ๆ จ้า
4. ตีจนครีมเนียนค่ะ


Almond pralines

1 cup almond
1 cup sugar