Anyone still making Dalgona coffee? How about using it as icing? This spongey cocoa & coffee pairing is perfect for that afternoon pick me up!
Ingredients
Cooked Dough:
66 g Avocado oil
33 g Cocoa powder, sieved
1 1/2 tsp Instant coffee, sieved
200 g Almond milk (or any non-dairy milk of your choice)
20-60 g Cane sugar
Egg Yolks:
6 Egg yolks (138 g)
175 g Cake flour
A pinch of salt
Egg Whites:
6 Egg whites (210 g)
1/2 tsp Cream of tartar
135 g Cane sugar
Dalgona icing:
3 tbsp Instant coffee
3 tbsp Cane sugar
3 tbsp Hot water
Steps
Heat the oil in a small saucepan using low-med heat. Add cocoa powder and instant coffee. Be sure to stir constantly to avoid burning. You know it's ready when you can smell the beautiful aroma wafting up.
Add the milk and sugar and take the saucepan off the heat.
Add the egg yolks in one at a time, whisking between each one.
Sift in the cake flour and add salt. Whisk until smooth.
In another bowl, whisk the egg whites until foamy and add the cream of tartar. Add the sugar in batches and whisk until the egg whites reach stiff peaks.
Preheat the oven to 150C (302F) and prepare your water bath.
Add one third of the egg white to the yolk batter and mix well. Using a spatula, fold the remaining egg white in two batches. Be gentle but thorough so that no streaks of egg white remain.
Pour the batter into the cake pan and smooth the top with a spatula. Tap the pan against the tabletop to get rid of any large air bubbles.
Put the cake pan into the water bath, ensuring that the water height reaches at least a third of the cake pan.
Bake for 1 hour or until a skewer inserted in the centre of cake comes out clean.
Remove from the oven and tap the pan against the tabletop a few times to prevent shrinkage. Transfer to cool on a wire rack pan for 10min before unmolding.
Dalgona icing:
Whisk all dalgona ingredients together until stiff peaks form. (about 5 minutes)
Apply onto cooled cake.
Note: For a moister and stronger coffee tasting cake, keep the cake in the refrigerator covered for 1-2 days before serving. The cake will soak up some of the dalgona icing.
Note: Keep leftovers covered in the refrigerator for up to 5 days.
ALLERGENS: Contains wheat and egg.
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