James Hoffmann | A Coffee Cake (That Tastes of Coffee) @jameshoffmann | Uploaded 3 years ago | Updated 1 hour ago
Go to https://surfshark.deals/jameshoffmann and enter promo code
JAMESHOFFMANN for 84% off and 4 extra months free!
Grinder competition is now closed.
Go check out @chefsteps
The cake recipe: jameshoffmann.co.uk/the-ultimate
Stella Parks' Swiss Meringue Buttercream: seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html
Music:
“Mountaintop Domicile” By Watermark High
Licenced through Musicbed. You can get a 30 day trial of royalty-free music here: http://share.mscbd.fm/jimseven
Links:
Patreon: patreon.com/jameshoffmann
My Books:
The World Atlas of Coffee: http://geni.us/atlasofcoffee
The Best of Jimseven: geni.us/bestofjimseven
Limited Edition Merch: tenshundredsthousands.com
Instagram: instagram.com/jimseven
Twitter: twitter.com/jimseven
My video kit: kit.co/jimseven/video-making-gear
My current studio coffee kit: kit.co/jimseven/studio-coffee-kit
My glasses: http://bit.ly/boldlondon
My hair product of choice: geni.us/forthehair
Neewer Products I Use:
geni.us/neewer-C-stand
geni.us/neewersl60
geni.us/neewerslider
The Ultimate Coffee Cake Recipe:
CAKE SPONGES
225g plain flour
225g unsalted butter (softened)
225g golden caster sugar (divided)
4 egg yolks
90g espresso (approx. 10% strength)
14g baking powder
6g Glycerol Monosterate
4 egg whites
4g salt
- Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy
- Add the eggs yolks one at a one and mix completely before adding the next one.
- Add the baking powder and GMS
- With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined.
- In a clean bowl, add the egg whites, 125g sugar and the salt.
- Whisk until stiff peaks form in the meringue.
- Fold the meringue into the batter, a third at a time.
- Prepare two springform pans by greasing and flouring them.
- Split the batter evenly between the two.
- Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C.
- Cool completely before frosting.
COFFEE BUTTER
200g unsalted butter (softened)
100g filter roast coffee
Saucepan method:
- Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter.
- Infuse for 1 hour
- Strain
Sous vide method:
- Combine coffee and butter in vacuum bag
- Add some cutlery to the inside of the bag to prevent floating
- Cook sous vide at 90C for one hour
- Strain
COFFEE SWISS MERINGUE BUTTERCREAM
85g egg whites (2 or 3 eggs depending on size)
155g sugar
3g salt
100g coffee butter (softened)
180g unsalted butter (softened)
- Combine egg whites, sugar and salt.
- Heat mixture over boiling water, while stirring continuously, until it reaches 85C
- Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C)
- Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined.
- If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.
CAKE BUILD:
- Spread only a thin layer of frosting on the first tier of the cake
- Place the second tier on top
- Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.
Go to https://surfshark.deals/jameshoffmann and enter promo code
JAMESHOFFMANN for 84% off and 4 extra months free!
Grinder competition is now closed.
Go check out @chefsteps
The cake recipe: jameshoffmann.co.uk/the-ultimate
Stella Parks' Swiss Meringue Buttercream: seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html
Music:
“Mountaintop Domicile” By Watermark High
Licenced through Musicbed. You can get a 30 day trial of royalty-free music here: http://share.mscbd.fm/jimseven
Links:
Patreon: patreon.com/jameshoffmann
My Books:
The World Atlas of Coffee: http://geni.us/atlasofcoffee
The Best of Jimseven: geni.us/bestofjimseven
Limited Edition Merch: tenshundredsthousands.com
Instagram: instagram.com/jimseven
Twitter: twitter.com/jimseven
My video kit: kit.co/jimseven/video-making-gear
My current studio coffee kit: kit.co/jimseven/studio-coffee-kit
My glasses: http://bit.ly/boldlondon
My hair product of choice: geni.us/forthehair
Neewer Products I Use:
geni.us/neewer-C-stand
geni.us/neewersl60
geni.us/neewerslider
The Ultimate Coffee Cake Recipe:
CAKE SPONGES
225g plain flour
225g unsalted butter (softened)
225g golden caster sugar (divided)
4 egg yolks
90g espresso (approx. 10% strength)
14g baking powder
6g Glycerol Monosterate
4 egg whites
4g salt
- Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy
- Add the eggs yolks one at a one and mix completely before adding the next one.
- Add the baking powder and GMS
- With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined.
- In a clean bowl, add the egg whites, 125g sugar and the salt.
- Whisk until stiff peaks form in the meringue.
- Fold the meringue into the batter, a third at a time.
- Prepare two springform pans by greasing and flouring them.
- Split the batter evenly between the two.
- Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C.
- Cool completely before frosting.
COFFEE BUTTER
200g unsalted butter (softened)
100g filter roast coffee
Saucepan method:
- Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter.
- Infuse for 1 hour
- Strain
Sous vide method:
- Combine coffee and butter in vacuum bag
- Add some cutlery to the inside of the bag to prevent floating
- Cook sous vide at 90C for one hour
- Strain
COFFEE SWISS MERINGUE BUTTERCREAM
85g egg whites (2 or 3 eggs depending on size)
155g sugar
3g salt
100g coffee butter (softened)
180g unsalted butter (softened)
- Combine egg whites, sugar and salt.
- Heat mixture over boiling water, while stirring continuously, until it reaches 85C
- Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C)
- Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined.
- If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.
CAKE BUILD:
- Spread only a thin layer of frosting on the first tier of the cake
- Place the second tier on top
- Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.
