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Coffee sheet sponge cake ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Egg (medium size) : Three
Granulated sugar : 85g
Cake flour : 65g
Unsalted butter : 10g
milk : 17g
Instant coffee : 2 tsp
Brandy : 1 tsp

Time required

25minutes

Procedure

1) Prepare 00:07
Spread the roasted paper on the roll cake mold. Sift the cake flour and weigh the milk and butter in the same bowl. Mix instant coffee and brandy well.
2) Make the dough 01:51
Add granulated sugar to the eggs, mix and heat in a water bath to 40 ° C. Whisk with a hand mixer until it hangs white and drips like a ribbon. Then adjust the texture at low speed for 1 minute.
3) Add some dough to the coffee paste 03:30
Add some dough to the coffee paste and mix, then add to the dough and mix gently with a whipper.
4) Add cake flour 04:04
Sift the cake flour and mix it with a rubber spatula.
5) Add some dough to milk and butter 04:35
Mix a part of the dough (about 1 to 2 tablespoons) in milk and butter warmed to about 60 ° C, add to the dough and mix with a rubber spatula.
6) Pour into a mold and bake 05:11
Pour into a roll cake mold, flatten and bake in an oven at 170 ° C for about 15 minutes.
7) Remove from mold and cool at room temperature 05:54
When it is baked, remove it from the mold and cool it at room temperature. After 5 minutes, cover the surface of the dough with plastic wrap and let it cool at room temperature to complete.

Point

・ By sifting the soft flour once in advance, the dough will be lighter and you can make a sponge cake dough with good flavor.
・ If the water bath is left on the fire, the water may boil and the eggs may catch fire, so if it is fluffy, turn off the heat before using it.
・ Sheet-shaped sponge cake is slightly stronger than round sponge cake.
・ If the stretched dough is marbled, if you bake it as it is, only the heavy part may be dented and baked. In that case, lightly mix the marbled part with your fingers.