No-Bake cake has garnered a huge group of fans in recent months due to lockdown. One of the main reasons would be not every household can afford an oven. Today I am sharing my new recipe, Steamed Coffee Layer Cake.
As usual, this is a bittersweet coffee cake with a strong aroma of coffee. Simple and easy to follow instructions. You can bake it at home with any steamer!
STEAMED COFFEE LAYER CAKE RECIPE
This is a soft and fluffy texture and bittersweet recipe.
Ingredients
- 25g instant coffee (I use Arissto Lonely Coffee)
- Few tablespoons of hot water to mix the coffee powder
- 30g milk
- 30g extra virgin coconut oil (If you don’t have coconut oil, you may use your vegetable cooking oil)
- 3 Grade B eggs
- 90g cake flour
- 60g castor sugar (If you prefer a sweeter taste, increase the sugar to 70g)
Easy to follow instructions
01 Beat the eggs in a bowl. Add in sugar and mix them until combined.
02 Place the mixing bowl over a bowl of hot water. Stir the mixture until the temperature reaches 40°C. Remove the mixing bowl from heat. Use a mixer to beat with high speed. When it becomes thick and fluffy, turn to low speed. Continue to beat until you have a soft peak. Try to make a clear “8” on top.
03 Sift in the flour in two additions. Fold gently with a whisk. Use a spatula to scrape the side and bottom of the mixture.
04 Put coconut oil and milk in another bowl. Mix well.
05 Reserve 1/3 cake batter in a bowl. Mix coffee powder with hot water. Pour the coffee into 2/3 cake batter. Fold gently. Use a spatula to scrape the bottom.
06 Pour the coffee cake batter into an 8″ mould. If you want to make a few layers, use a 6″ mould. Shake 2 times to remove big bubbles.
07 I steam the 2/3 coffee cake batter for ten minutes. Then pour in the 1/3 cake batter for another ten minutes. Remove the cake from the steamer. Set it cool for ten minutes.