Vegetarian coffee cake
Overview
Under the lazy sunshine of early summer, it was a rare afternoon tea, a rare moment for two people. The gentleman who was intolerant to coffee handed me a cup of plain coffee and a piece of plain coffee cake, and quietly looked at the street under the balcony, the scattered pedestrians and passing vehicles. Without any words, a look could tell what he meant.
Tags
Ingredients
Steps
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Mix vegetable oil and plain coffee, stir well by hand
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Sift in the flour and mix by hand until evenly mixed
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Separate the egg white and egg yolk, and put the egg yolk in the batter
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Continue to mix with your hands until smooth batter is formed
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Add a pinch of salt to the egg whites, use an electric whisk to whip into fine foam, and add fine sugar all at once
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Beat the egg whites with a whisk at medium-low speed until they form a large curve
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Take 1/3 of the meringue and put it into the egg yolk paste
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Cut the evenly mixed batter and pour it back into the meringue
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Pour the evenly mixed batter into the baking pan and use a scraper to scrape the batter until it is roughly even
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Shake the baking sheet on the countertop a few times, then place it in the middle and lower rack of a preheated 190-degree oven and bake for 20 minutes
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When the time comes, take out the baking pan, place it upside down on a baking rack lined with greased paper and let it cool. It will be easier to unmold
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Add powdered sugar and cocoa powder to the light cream, and beat at medium-low speed until it reaches the state shown in the picture
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Put the whipped cream into a piping bag. Cut off all sides of the cake and cut it into 2 pieces. Use a small round nozzle to pipe on the cream
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After filling the cream, spread a piece of cake
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Fill the cream again and put it in the refrigerator to set for about 2 hours. When eating, sprinkle with cocoa powder to decorate
