做了焦面芝士蛋糕后，想到还不能吃到它，于是又做了这个咖啡奶油蛋糕。这个蛋糕是用分蛋方法做的，所以蛋糕非常的软。这个蛋糕真的很好吃，加上咖啡奶油和花生碎，一级棒！😘
Effortlessly easy and super delicious coffee Cream Slice recipe perfect for your morning or evening tea.With added some toasted ground nuts as it surely further enhance the flavour. YUMMY! 😋 It took a while to make but definitely worth it. Trust me!😉
Coffee Cream Slice 咖啡奶油蛋糕
Ingredients :
4 egg yolks （蛋黄）
1 egg （全蛋）
20g caster sugar （细砂糖）
1/8 tsp salt（盐）
1/2 tsp coffee essence （咖啡香精）
2 tsp instant coffee powder （即溶咖啡粉）
2 tsp hot water （热水）
60g corn oil （玉米油）
60ml milk （鲜奶）
100g plain flour（普通面粉）
10g corn flour （玉米粉）
4 egg whites （蛋白）
80g caster sugar （细砂糖）
Coffee buttercream （咖啡牛油糖霜）:
200g butter（牛油）
80g icing sugar （糖粉）
1 tbsp instant coffee powder （即溶咖啡粉）
1 tbsp hot water （热水）
Method:
1. Heat oven to 180C. Line the 10"x14" baking try.
2. Mix the instant coffee powder with hot water, then leave to cool.
3. Combine the oil, milk, sugar and coffee mixture and mix well with a whisk.
4. Mix in sifted flour and salt. Then gradually adding the yolks and mix well.
5. Beat egg whites and add in sugar in three batches.
6. Take 1/3 portions of whipped egg whites into egg mixtures and mix well.
7. Pour the egg mixture into remaining whipped egg whites and fold it with a spatula.
8. Tap the cake pan a few time on the table, then bake in preheated oven 180C for 20 minutes. Baking time may vary depending on your oven's specification.
9. Remove it from oven and remove the cake from pan immediately. Cool on rack.
For the buttercream filling:
1. Dissolve the coffee powder in 1 tbsp boiling water and leave to cool.
2. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee.
3. Use a palette knife to spread the buttercream over the top of one sponge. Then place the top layer of cake onto the bottom layer and cover with the buttercream, scatter the toasted ground nuts on top and refrigerate.
4. Cut into slices and serve.
做法：
1.将烤箱预热到180℃。烤盘10“ x13”放上烘培纸。
2.将速溶咖啡粉与热水混合，待冷却。
3.混合油，牛奶，糖和咖啡混合物，并搅拌均匀。
4.加入过筛的面粉和盐，拌均匀。然后逐渐加入蛋黄并搅拌均匀。
5.打发蛋白，并分三次加入糖打发。
6.将1/3的打发好的蛋白加入蛋黄混合物中，并混合均匀。
7.将蛋黄混合物倒入剩余的打发蛋白中，然后用刮板拌均匀。
8.在桌子上轻敲几下，然后放入180°C的预热烤箱中烘烤20分钟。烘烤时间可能会因烤箱规格而异。
9.将烤好的蛋糕从烤箱中取出，然后立即从烤盘中取出蛋糕。在架上冷却。
咖啡奶油馅：
1.将咖啡粉溶于1汤匙沸水中，待冷却。
2.在搅拌器中或用手搅拌奶油和糖粉，然后逐渐加入冷却的咖啡。
3.用奶油刀将奶油涂在一半的蛋糕顶部。然后将蛋糕的顶层放在已涂抹了奶油蛋糕上，并涂上奶油，撒上花生碎在上面，冷藏。
4.切成薄片即可食用。
食谱参考：Kathrine Kwa
Happy Baking!
Effortlessly easy and super delicious coffee Cream Slice recipe perfect for your morning or evening tea.With added some toasted ground nuts as it surely further enhance the flavour. YUMMY! 😋 It took a while to make but definitely worth it. Trust me!😉
Coffee Cream Slice 咖啡奶油蛋糕
Ingredients :
4 egg yolks （蛋黄）
1 egg （全蛋）
20g caster sugar （细砂糖）
1/8 tsp salt（盐）
1/2 tsp coffee essence （咖啡香精）
2 tsp instant coffee powder （即溶咖啡粉）
2 tsp hot water （热水）
60g corn oil （玉米油）
60ml milk （鲜奶）
100g plain flour（普通面粉）
10g corn flour （玉米粉）
4 egg whites （蛋白）
80g caster sugar （细砂糖）
Coffee buttercream （咖啡牛油糖霜）:
200g butter（牛油）
80g icing sugar （糖粉）
1 tbsp instant coffee powder （即溶咖啡粉）
1 tbsp hot water （热水）
Method:
1. Heat oven to 180C. Line the 10"x14" baking try.
2. Mix the instant coffee powder with hot water, then leave to cool.
3. Combine the oil, milk, sugar and coffee mixture and mix well with a whisk.
4. Mix in sifted flour and salt. Then gradually adding the yolks and mix well.
5. Beat egg whites and add in sugar in three batches.
6. Take 1/3 portions of whipped egg whites into egg mixtures and mix well.
7. Pour the egg mixture into remaining whipped egg whites and fold it with a spatula.
8. Tap the cake pan a few time on the table, then bake in preheated oven 180C for 20 minutes. Baking time may vary depending on your oven's specification.
9. Remove it from oven and remove the cake from pan immediately. Cool on rack.
For the buttercream filling:
1. Dissolve the coffee powder in 1 tbsp boiling water and leave to cool.
2. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee.
3. Use a palette knife to spread the buttercream over the top of one sponge. Then place the top layer of cake onto the bottom layer and cover with the buttercream, scatter the toasted ground nuts on top and refrigerate.
4. Cut into slices and serve.
做法：
1.将烤箱预热到180℃。烤盘10“ x13”放上烘培纸。
2.将速溶咖啡粉与热水混合，待冷却。
3.混合油，牛奶，糖和咖啡混合物，并搅拌均匀。
4.加入过筛的面粉和盐，拌均匀。然后逐渐加入蛋黄并搅拌均匀。
5.打发蛋白，并分三次加入糖打发。
6.将1/3的打发好的蛋白加入蛋黄混合物中，并混合均匀。
7.将蛋黄混合物倒入剩余的打发蛋白中，然后用刮板拌均匀。
8.在桌子上轻敲几下，然后放入180°C的预热烤箱中烘烤20分钟。烘烤时间可能会因烤箱规格而异。
9.将烤好的蛋糕从烤箱中取出，然后立即从烤盘中取出蛋糕。在架上冷却。
咖啡奶油馅：
1.将咖啡粉溶于1汤匙沸水中，待冷却。
2.在搅拌器中或用手搅拌奶油和糖粉，然后逐渐加入冷却的咖啡。
3.用奶油刀将奶油涂在一半的蛋糕顶部。然后将蛋糕的顶层放在已涂抹了奶油蛋糕上，并涂上奶油，撒上花生碎在上面，冷藏。
4.切成薄片即可食用。
食谱参考：Kathrine Kwa
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