I'm craving for cakes lately. Thinking to make this coffee walnut cake weeks ago, and finally I made it...haha! Somehow eating alone if no fun, will bring some to my friend later to share...hehe!
Well, well....there's still a lot to learn for my piping skills. (there were untidy...I know)
Anyway, they taste good!!!
Walnut sponge with Coffee cream...fantastic! Who will resist such heavenly combo..huh?!
Ingredients for Walnut Sponge:
5 large egg yolks
80g fresh milk
45g corn oil
100g cake flour
15g corn flour
120g walnuts (pounded)
5 egg whites
* approx. 10 walnut halves (toasted~ to decorate)
Ingredients for Coffee Cream:
250g icing sugar
100g soft unsalted butter
1 tbsp espresso powder dissolved in 1 tbsp boiling water
~ Prepare a 9" round pan lined with parchment paper. Preheat oven at 180'C.
~ Whisk egg yolks and 20g sugar with by hands then add in oil and milk, stir well.
~ Add in flour and pounded walnuts and mix well. Set aside.
~ Beat the egg whites and sugar at high speed till soft peak forms.
~ Divide beaten egg whites to 2-3 portions to mix into the egg yolk mixture.
~ Fold in 1 direction until all egg whites are well mix with the egg yolk mixture.
~ Pour into prepared tin and bake at 180'C for 30-40 minutes.
~ Cool for 5 mintes then remove sponge from the tin and let cool completely.
~ While cooling the sponge, prepare the cream by beating the icing sugar with butter till smooth then add in coffee liquid and mix well.
~ Halved the sponge then cut into shapes with a round cutter (or any cutter you desire)
~ Sandwich the sponge with some cream, then cover the cake with cream.
(I covered the cake by piping the cream with nozzle no.21)
~ Decorate with toasted walnuts.
~ Keep in fridge before serving.
It's so nice to have something that you like and yet you can bake it by yourself. I am bless with my little skills that I can bake anytime anywhere I want to...:))
Hope you'll like this too!!