Coffee Cream Cake

Ingredients: 

100g all-purpose flour
150g heavy cream
60g milk
10g instant coffee powder
5g coffee extract

10 yolks + enough egg white make up 440g
200g sugar

100g all-purpose flour

Warm up the cream and milk. Dissolve the instant coffee powder and then stir in the coffee extract.

Whisk the coffee mixture into the first 100g of flour. It should be a smooth batter that looks rather like soft and melty chocolate ice cream.

Beat the eggs and sugar on low speed over a barely simmering water bath until very light and thick. If your eggs are fresh, it should take at least 10 minutes. Eggs that start from cold and are not particularly fresh will take at least 15 minutes.

Stir some of the egg mixture into the coffee mixture to loosen it up, then dollop it into the rest off the eggs while whisking.

Whisk in the second 100g of flour a spoonful at a time.

Pour into a 25cm square tin (lined on the bottom), and then bake at 150C until a skewer comes out clean.

Notes: 
I forgot to loosen up the coffee mixture, but you should do that. Makes it easier to get a batter that does not streak.

I want to try this with only egg whites, partly because I have a surfeit of them and partly because sometimes I find that you get a cleaner flavor. Matcha will probably be the first one I try.

I split up the flour for textural reasons, but it is also far easier to get a mixture that can be whisked into the eggs this way.

You can split the recipe into 2 8 inch round tins or 2 7 inch square pans.

Tasting Notes: 
The coffee taste could be stronger, but the texture is really quite good.

I think you could quite easily skip the coffee and just use vanilla extract, or put some powdered spices like ground cinnamon into the cake.

Mocha Ogura Cake

Original recipe by Kitchen Tigress 

Ingredients: 
310g egg white
1/2 tsp cream of tartar
140g caster sugar

125g egg yolk
100g egg white
80g cooking oil -- I used rice bran
40g cocoa powder
140g brewed coffee -- see notes
110g plain flour
1/2 tsp salt

Line a 25cm round cake tin. If you have a pan that is at least 8cm tall, you can choose not to line the sides. (see notes)

Heat the oil until smoking. Stir it slowly into the cocoa powder until it is smooth. I recommend adding just enough oil to form a thick paste with the cocoa powder, smoothing it out, and then stir in the rest of the oil.

Put the kettle to boil. Place a roasting pan or similar at the bottom of the oven, and preheat it to 170C.

Whip 310g of egg whites until foamy and add the cream of tartar. Once the cream of tartar is dissolves, add the sugar in slowly. Whip until stiff peaks.

Whip the remaining egg white and yolk until foamy, then tip in the cocoa mixture. Whip until thick. Keep whipping while slowly pouring in the coffee.

Gradually sift the flour into the bowl. Add the salt last.

Fold the whipped egg whites into the cocoa mixture in thirds. Make sure there are no lumps of egg white and no white streaks.

Pour the mixture into the prepared cake pan at a height.

Pour the hot water into the pan -- 1cm of water should be enough -- and put the cake in. Bake at 170C for 30 minutes, and then turn it down to 130C until it's no longer jiggly in the middle and the top bounces back when gently pressed.

Let rest in the pan for 10 minutes or so, before turning it out onto a plate. Peel off the paper on the sides, if used, then let cool completely before slicing.

Pan Size: 
I used a 25cm round tin that is 8cm high, but the cake rose to 12cm or so in a mushroom shape before it sunk. So you can probably use a larger tin or half the recipe for a 20cm square tin (would still need to have high sides).

Tasting Notes: 
Lovely. Soft, fluffy and moist mocha sponge.
Try to wait until it's completely cool to slice so that it does not wet down. I was greedy and unable to do this.

Coffee Notes: 
I used some sous vide brew made with a boost of vanilla powder, but I will try using a stronger filter brew the next time I make this.
You can substitute water mixed with instant espresso powder, but I find that it does not taste as good.

Future Notes: 
I plan to try a chai version for my man soon, as well as a green tea version.