Coffee Bread Cake

This Coffee Bread Cake is fluffy, moist, and absolutely flavorful. It's an easy bread recipe made with both sweet white bread and coffee sponge cake in one bite. So delicious and irresistible.

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INGREDIENTS

Bread Dough – ▢1 1/2 cups (175 g) bread flour – ▢2 tablespoons (20 g) caster sugar – ▢1 teaspoon active dry yeast – ▢1 1/2 tablespoons beaten egg – ▢1/3 cup (90 g) milk – ▢1 3/4 tablespoons (25 g) unsalted butter (softened) Coffee Cake – ▢3 egg yolks – ▢1 3/4 tablespoons (25 g) unsalted butter (melted ) – ▢1 1/2 tablespoons (25 ml) milk – ▢1/2 tablespoons instant coffee powder dissolved in 1 tablespoon of hot water – ▢3 egg whites – ▢1/3 cups caster sugar – ▢3/4 cups all-purpose flour

Step 1

Bread Combine bread flour, sugar, active dry yeast, beaten egg and milk in a large mixing bowl, and knead into a dough with a stand mixer or by hand. Add butter and continue to knead the dough until it becomes smooth and elastic (reaching the window pane stage).

Step 2

Cover the dough and let it rise in a warm area for 40 to 50 minutes until it doubled in size.

Step 3

Once the dough has been raised, transfer the dough to a floured work surface and gently press it to release the air. Divide the dough into two equal pieces, round them into balls, and let them rest for 15 minutes while covered with plastic film.

Step 4

Roll out the dough into 8" (20 cm) long rectangles, and roll each rectangle into a log. Place each log into loaf tins and let them rise for 1 hour, or until doubled in size.

Step 5

Coffee Cake In a bowl, whisk together egg yolks, melted butter, milk, and instant coffee. Sift the flour into the mixture and fold gently until incorporated. Set aside.

Step 6

Beat egg whites with an electric hand mixer until foamy, and continue to beat it, gradually adding the sugar in 3 batches. Continue beating the egg white until stiff peaks. Fold 1/3 of the beaten egg whites into the egg yolk mixture and gently mix well with a spatula. Then pour the mixture into the remaining beaten egg whites and fold to combine.

Step 7

Divide the batter into two equal portions and pour into two loaf tins.

Step 8

Preheat the oven to 365°F (185°C). Bake for 35 minutes, or until golden brown. Remove the oven and let it cool. Unmold the bread cakes and enjoy.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.