Mocha Coffee Cream Cake

This was the project I did the other day, tak berapa menjadi frostingnya tu..sebab terover whip..terlupa that this was not buttercream frosting but fresh cream frosting, I just terlepas pandang sekejap ajer...toleh kebelakang the next turn  terus the whip cream deflate!! see how fast it is?..No wonder when I read in the net, fresh cream is a bit difficult to handle..so lesson learnt!!

Anyway, I just proceeded with frosting the poor cake..nak buang sayang whip cream kau..so masukkan dalam fridge sekejap tunggu dia keras sikit barulah I sapukan atas tu yang nampak tak level cakenya sebab frostingnya cair huhu..Actually this cake was for my dad's 71st birthday, tanya dia nak kek apa, dia cakap nak kek gula hangus, sebab itu favourite dia....hehe..My mum & me laughed..I told him, alah kek gula hangus hari biasa boleh buat, ni birthday special sikitlah...Since my dad suka minum kopi, I made this mocha coffee cake for him..

The sweetness of this cake is just nice!!..Nak ikutkan my dad ni tak berapa suka sangat kek2 yang bercream, sebab takut manis..tapi lepas dia makan ni dia makan 2 potong lepas cake cutting hari tu..
Recipe after browsing sana sini jumpa kat blog Florence, Alah the blog yang I found the Butter cookies recipe tulah....Thank you Florence for the nice recipe, I posted it here for my future reference & to be shared with the rest ya..

ps note for me: Do not overwhip the frosting as it will not become thick & stiff. It will turn out to be runny & difficult to frost.Just like mine!!.. Just as soon as you see the frosting  become stiff quickly stop
 Updated:-if you overbeat the whipping cream, just add a bit more and continue to  beat, it will be back ok..

Ingredients:

(A)4 egg yolks
1/4 tsp salt
50g sugar
1 tbsp rum-(Ayu used vanilla essence)

(B)75ml corn oil

(C)120ml mocha coffee solution (1.5 tbsp instant coffee+ 1 tbsp cocoa powder + 120ml boiling water)

(D)140g cake flour
3/4 tsp baking powder

(E)4 egg whites
50g sugar
1/2 tsp cream of tartar

Frosting:
2 tsp instant coffee dissolved in 2 tsp hot water
1 tsp double chocolate-(Ayu used 2 tsp Mortimer chocolate powder)
1/4 tsp coffee essence-(Ayu used vanilla essence cause dont have this)
3 tbsp icing sugar-(Ayu added 2 more tbsp so 5 tbsp)
400ml whipping cream

Some ground walnut powder(optional)

Method: 

1. Cream (A) till lemon colour. Add in (B) and mix well. Add in (C) and mix well. Lastly stir in the sieved flour mixture.
2. Beat egg white till foamy, sprinkle in the cream of tartar and beat till the whites are white in colour. Beat sugar in over 3 times until egg white is stiff.
3. Pour 1/2 the white into yolk mixture and combine well. Pour yolk mixture into the remaining egg white
and combine well.
4. Pour batter into lined cake pan and bake at 170C for 45 minutes or till cooked.
5. For frosting, combine all ingredients and beat till whipping cream is thick and sitff. Frost all over cooled cake and decorate as desired.

Notes:
I sprinkle some ground walnut powder in the middle layer of frosting as well as on the surface of the cake. Walnut powder brings out the coffee aroma very well.

Sources:-From http://wlteetf .blogspot.com