Coffee Pound Cake | bakewithlove

SOFT COFFEE

POUND CAKE

| ULTIMATE RECIPE

Taiwanese Castella Cake – This is one of my favourite cakes of all time with its cotton soft texture. The texture is just so fluffy that it melts in your mouth. I would say this is a fool proof recipe, it can’t go wrong if you follow the steps closely. I used to wonder what makes this soft texture of this cake. The key is we need to incorporate high temperature in treating the milk and butter, and how it works in the dry ingredients. It’s a really smart method, but yet easy to make. I hope you’ll be inspired and give this a try. Enjoy!

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Ingredients:

I am using 7x7x3-inch

2 ½ tsp instant espresso

45g [3 tbsp] whole milk, hot

226g [1 cup] unsalted butter, softened

180g [3/4 cup + 2 tbsp] fine sugar

4 large eggs

210g [1¾ cup] cake flour

½ tsp baking powder

¼ tsp salt

60g [1/2 cup] walnuts, chopped

Instructions:

Preheat oven at 160°C/320°F.
Cut the butter into slices or chunks for easy softening. Add into a large bowl and set aside.
Dissolve the instant espresso coffee in hot milk. Mix until well dissolved, set aside.
Sift the flour, baking powder and salt. Set aside.
In a large bowl of softened butter, add sugar. Use a spatula to bind the 2 ingredients together so that the sugar will not fly everywhere. With an electric mixer, mix until creamy, fluffy and pale. This will take about 3-4 minutes. Occasionally scrape the bowl to ensure even mixing. Continue mixing until creamy, fluffy and pale.
Add the eggs, one at a time. Mix on low speed until well combined.
Fold in the sifted dry ingredients in a few batches. Don’t add all at one go, it will cause lumps and dense cake later.
Towards the end, add in the coffee mixture in 2 batches, alternate with the dry ingredients. Continue folding until combined. Do not over mix.
Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use the spatula to spread the surface evenly.
Add the chopped walnuts onto the surface.
Bake in preheated oven at 160°C/320°F for 50 min or until the inserted skewer comes out clean.
Let the cake cool completely before cutting.