Friday, April 22, 2016

Kahlua Sponge Cake

Boozy Cake

Boozy Cake



This moist and soft sponge cake which has been spiked with Kahlúa will definitely excite your taste buds but won't get you tipsy. Kahlúa is a coffee-flavoured liqueur which contains rum, corn syrup and vanilla bean and it has a sweet and vibrant taste.  


Ingredients:
(A)
75g plain flour
10g rice flour
1/4 tsp baking soda
1/4 tsp salt

(B)
5 egg whites (193g)
1/4 tsp cream of tartar
70g caster sugar

(C)
5 egg yolks (90g)
60g coconut oil
55g milk
30g (2 tbsp) Kahlua coffee liqueur
1 tsp vanilla extract

(D)
1/2 tsp dark cocoa powder

  • Preheat oven to 140 deg C.
  • Using an electric beater, whisk egg white until foamy.  Gradually add in sugar and continue to beat until stiff peaks formed.  Set aside.
  • Using the same beater, beat egg yolks, coconut oil, milk, Kahlua and vanilla extract until blended.  Then add in sifted flour and mix well to combine. 
  • Add 1/3 of the meringue into the egg yolk batter and stir to combine.  Then lightly fold in the rest of the meringue.
  • Pour batter into an 8" round pan with a removable base (do not grease or line the pan).  Bang the pan on the kitchen bench to remove large air bubbles.
  • Sift cocoa powder into 2 tablespoon of batter.  Randomly drop teaspoonful of batter on the cake and using a chopstick, swirl a decorative pattern.
  • Bake at 140 deg C for 30 min, then increase the temperature to 170 deg C and bake for another 30 min.
  • After removing cake from the oven, drop the pan on the kitchen bench to prevent the cake from shrinking.
  • Leave cake to cool in the pan for 10 minutes, then remove cake from the pan.

8 comments:

  1. Wow ... Well done.

    I like the decorative pattern, so nice!

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  2. Oh how I love a fluffy sponge! And I've never seen a Kahlua flavoured one before. A very clever idea Veronica :D

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  3. This sponge cake looks perfect...it has a nice crumb and I love the combination of Kahlua and chocolate. Thanks for the recipe Veronica...
    Have a great week :)

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  4. Hi Veronica, I've been looking for a kahlua sponge cake, so glad that you posted. Can I just leave out the rice flour and use all plain flour instead and substitute coconut oil with canola oil?

    ReplyDelete
    Replies
    1. Hi Cheah of course you can use all plain flour instead. And canola oil is fine. It's so happened I have a jar of coconut oil sitting in my pantry, didn't want it go to waste. Look forward to sharing your cake.

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