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.
Servings: 10 people
Equipment
- 2 4"x 8" loaf tins
Ingredients
Bread Dough
- 1 1/2 cups bread flour
- 2 tablespoons caster sugar
- 1 teaspoon active dry yeast
- 1 1/2 tablespoons beaten egg
- 1/3 cup milk
- 1 3/4 tablespoons unsalted butter softened
Coffee Cake
- 3 egg yolks
- 1 3/4 tablespoons unsalted butter melted
- 1 1/2 tablespoons 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
Instructions
Bread
- Combine bread flour, sugar, active dry yeast, beaten egg, and milk in a large mixing bowl. Knead into a dough using a stand mixer or by hand. Add the butter and continue to knead the dough until it becomes smooth and elastic (reaching the windowpane stage).
- Cover the dough and let it rise in a warm area for 40 to 50 minutes, or until it has doubled in size. Once the dough has risen, transfer it to a floured work surface and gently press it to release the air. Divide the dough into two equal pieces, shape them into balls, and let them rest for 15 minutes, covered with plastic wrap.
- Roll out the dough into 8-inch (20 cm) long rectangles, then roll each rectangle into a log. Place each log into a loaf tin and let them rise for 1 hour, or until doubled in size.
Coffee Cake
- In a bowl, whisk together the egg yolks, melted butter, milk, and instant coffee. Sift the flour into the mixture and fold gently until incorporated. Set aside.
- Beat the egg whites with an electric hand mixer until foamy. Gradually add the sugar in 3 batches, continuing to beat until stiff peaks form. Fold 1/3 of the beaten egg whites into the egg yolk mixture and gently mix with a spatula. Then pour the egg yolk mixture into the remaining beaten egg whites and fold to combine.
- Divide the batter into two equal portions and pour into two loaf tins. Preheat the oven to 365°F (185°C). Bake for 35 minutes, or until golden brown. Remove from the oven and let cool. Unmold the bread cakes and enjoy.
Video
Notes
- Bring all ingredients to room temperature before combining them together.
- Ensure to measure every ingredient before putting them together.
- Cover the cake with aluminum foil after baking for 15 minutes to ensure the top will not be over-browned or burnt.
Nutrition
Serving: 10people | Calories: 205kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 26mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 229IU | Vitamin C: 0.001mg | Calcium: 28mg | Iron: 1mg