Coffee Swirl Cake A delicious cake with coffee in both the base and the cream! An exquisite dessert, very simple to prepare and with a very scenic appearance when cut! I particularly love swirls, so I also recommend trying:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Coffee Swirl Cake:
- 4 eggs
- 1/2 cup all-purpose flour
- 1/3 cup vegetable oil
- 1/3 cup sugar
- 4 tbsps water (Hot)
- salt
- 2 tsps instant coffee
- 1 egg
- 2/3 cup sugar
- 3 tbsps cornstarch
- 1 cup milk
- 4 tsps instant coffee
- 2/3 cup whipping cream
- 4.2 oz mascarpone
If you want, you can purchase:
📌rectangular baking pan 14×14 in HERE.
Steps
For the preparation of the Coffee Swirl Cake watch the video HERE.
Base preparation: First, we need to separate the egg whites and yolks. Combine the egg whites and sugar, then beat until stiff peaks form. Add the yolks and instant coffee.
Add the hot water and beat for a few minutes until a creamy mixture is obtained. Add the oil.
Add the flour and mix well. Gently fold in the beaten egg whites a little at a time, moving from top to bottom. Pour the mixture into a pan (14×14 in) lined with parchment paper. Spread and level it.
Bake at 356°F for about 15 min. Once baked, flip it over and remove the attached paper (do not let it cool). Let it cool down!
Cream preparation: In a saucepan, combine the egg, sugar, coffee, cornstarch, and mix.
Add the milk and bring to the stove to thicken while stirring. Once thickened, transfer it to a bowl, cover with plastic wrap, and let it cool completely.
Take the cooled base, trim the edges, then cut 5/6 equal strips (I got 6 strips of 2 inches each). Spread almost all the obtained cream on top.
(leave a few tablespoons for decoration). Spread it over the entire surface and level it. Roll the first strip onto itself and place it in the center of the plate.
Place the other strips around to form the swirl! Remove any excess cream. Add the leftover edges and some cocoa ladyfingers or biscuits.
Blend them. Cover the edge of the cake with the reserved cream and then with the obtained crushed mix.
Refrigerate for a few hours.
Enjoy your meal!
