Hello everyone, this is Lisa
Maybe everyone knows the Dalgona coffee drinks have been taking the internet by storm recently
Today I’m going to use this whipped coffee to make a delicious mocha cake
Served with a cup of Dalgona coffee
It is excellent for breakfast or afternoon tea
Let's make the dalgona coffee first
Why is it called Dalgona coffee（400 times coffee）?
It is said that the really thick and frothy coffee needs to be whipped manually 400 times to appear the creamy texture
So dalgona coffee is also called whipped coffee
Even if there is no coffee machine at home
Now you can make a cup of tasty and coffee with foams
Use instant coffee
Do not use three-in-one coffee
There are very few ingredients in coffee
Add hot water and stir until all coffee is melted
If it is not completely melted, you can heat it up a little bit
Add sugar until all melted
The ratio of coffee, water and sugar should be equal
But I adjust the recipe a little bit
The recipe is in the description box below the video
Of course I don’t whip 400 times manually
Use a hand mixer to beat on medium-high speed
It's amazing that the coffee mixture starts to thicken
Thicker and thicker, the color becomes lighter and lighter
Almost light brown
Fluffy, creamy and holds stiff peak
It's done.
Let's use this to make mocha cake first, and then serve with a cup of dalgona coffee
Use 2 jumbo size eggs
Around 65-70 grams each with shell
Separate egg white and egg yolk
Pour vegetable oil into the bowl, mocha cake must have cocoa powder
Cocoa powder is very absorbent but it dissolves well in oil
After stirring, pour the milk
At this time, you can see that the water and oil are in a separated state
Small oil beads float on the surface
Add egg yolks
Stir 2-3 minutes to fully emulsify
Add the whipped coffee, mix well
Pour the sifted flour in two times
Mix in a zig-zag motion until no flour can be seen
The mixture is smooth flowing state
Preheat the oven to 140C/285F
Pour a small amount of lemon juice into the egg white
You can also use white vinegar or cream of tartar instead
Mix on medium-high speed until big bubbles appear
Add 1/3 of caster sugar and keep mixing on medium-high speed until it begins to appear fine bubbles
Add another 1/3 of sugar to mix on medium speed
The meringue begins to show obvious lines
It is called "Soft peak"
Add remaining sugar and mix on low speed
At this stage, the meringue has formed and it is easy to overbeat
So you need to raise the whisk from time to time to observe the status
This is what need to be - Stiff peak
Add 1/3 of meringue to egg yolk mixture and mix in a bottom-over-across-top motion gently
No more meringue can be seen, then pour it into the remaining meringue
Mix in the same way
The whole process should be fast and gentle, so that the meringue is not easy to defoam
Use 6 inch removable-bottom baking pan, no need to line with baking paper
Pour the cake batter, about 70% full
Shake to remove small bubbles in the cake batter, making the surface smoother
Put at the lower rack, bake at 140C/285F for 45-50 minutes
Mocha cake starts to rise slowly after 15 minutes
After reaching the peak in 35 minutes, it slowly begins to fall back
Please adjust your oven temperature to the right temperature
Some people said the surface was a bit moist after baking
In this circumstance, the temperature can be increased by 10-15 degrees in the last five minutes
Let the surface bake and dry completely
After taking it out, let the pan fall freely, remove the heat in the cake
Turn over the pan to cool
Don't be anxious to remove the pan before the cake cools
It is easy to cause the cake collapse in the middle
After completely cool, you can remove the cake
Let's end up with dalgona coffee
Add a few ice cubes in the cup
Pour ice milk about 80-90% full
Spoon dollops of whipped coffee on top
Even I who rarely drink coffee can't resist its taste
Use hot milk to get the same taste in winter
A cup of frothy whipped coffee with a fluffy mocha cake
Is it a bit too enjoyable
I am Lisa
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See you next time