COFFEE CAKE WITH COFFEE MASCARPONE FROSTING

Dear All,

I am happily married now and this is my first day in the US. And I don't think I'll be doing any serious cooking for another 2 weeks or so, since we need to settle down.So here is Deeba , my cake partner, taking up my space to do her bit of writing and baking :) Deeba needs no introduction,she is like Mary Poppins ( I just watched the movie last night in the flight) pulling out or rather baking all these gorgeous stuff one after another! So here is another one from her! Hope you all enjoy what she has baked for me :D I really wish I could taste this cake in real! Thank you so much Deeba! HUGS!

When Ria invited me to do a guest post for her, I didn’t have to think twice. Yes of course. I got to know her about a year ago when she found me through blogging as we share a love for food, especially cakes. The food blogging world being what it is, she quickly became my primary source for vanilla beans and an active twitter friend!

Time flies and how, and the time for her to get married and join her darling Jobin is finally here. As she said, it's been a LONG 5 years. I will miss my 'vanilla bean girl', but she's off to greener pastures. Here's a cake I made as a birthday present for my Mom's friend, and I made a border for it inspired by Ria's post not so long ago. This style of making cake borders got my attentiuon instantly, and I have put it to great use...

in this Strawberry Bavarian Cream Cake,

and in these Nanaimo Bars too!

 

You can find a simple tutorial here if you like.

This is just what I love about blogging...the sharing of ideas and talent!  

I am sharing a very basic sponge cake recipe here today which forms a great base for any cake. It's easy to remember too and is one I use for my Swiss rolls all the time. It's 3 eggs + 1/2 cup flour + 1/2 cup sugar. This time I've used some baking powder too, which I don't use while making Swiss rolls. The recipe can be easily doubled to give you a 8-9" bigger cake. Do make sure you double the frosting too if you decide to double the sponge ingredients!

 Good luck to you Ria... All the very best always.

This post is for you!

Coffee Cake with Mascarpone Frosting

Recipe from Deeba @ Passionate About Baking

Makes one 6" cake, 8-10 servings

Coffee Sponge

3 eggs

1/2 cup flour

1/2 cup vanilla sugar (or plain)

1/2 tsp baking powder

1 pinch salt

2 tsps instant coffee powder

Filling/Topping

100gm mascarpone (homemade recipe here)

200ml cream (25% fat, chilled)

1/2 tsp instant coffee

3-4 tbsp icing sugar

Lace Border

50gms milk, dark or white chocolate (I find milk chocolate works the best)

Chocolate shavings and coffee beans for garnishing

1/4tsp cocoa if you want to make a web on top

Method:

For the sponge

Preheat oven to 190C. Grease and line a 6" cake tin.

Sift the flour + baking powder + salt 3 times. Keep aside.

Beat the eggs, coffee and sugar well with hand beater over gently simmering water till it triples in volume. A thick ribbon of batter should fall falls and holds in place for at least 5 seconds (beat for approx 10mins).

Gently fold in the sifted flour; mix lightly so that air doesn't escape.

Turn gently into tin and bake for 20-25 mins till done. Don't overbake or sponge will be dry.

Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 2 layers.

For Filling Topping:

Whip all ingredients together until you get desired consistency. Cream should be thick and holds peaks.

Adjust sugar if need be. 

Assembling:

Use about 1/3 to sandwich the cake, and frost the sides and top with the rest. Leave to set for about 20 minutes in the fridge.

For the lace border

Melt the chocolate in a ziploc bag. Snip a TINY hole in one corner for piping.

To make a border for the cake, measure the height of the border that you would like, and the circumference of the cake. Cut our parchment paper to this measure and squiggle patterns or doodle with melted chocolate on it. (If you are unsure, keep a pattern under the parchment and trace out with melted chocolate). Wait for it to almost set, where the paper is still flexible and the chocolate is not set hard. Wrap it around the cake and press gently to the frosted sides so that the pattern sticks to the sides. Mine didn't hold a 100% because I didn't frost the sides, but it was fine anyway.  Chill for about 30minutes in the fridge to set the chocolate. Gently peel off the parchment.

♥ Thank you for stopping by ♥