I get excited like a little kid whenever I come across a recipe which is so versatile,easy and relatively low cal .Then the recipe is definitely for keeps.And I do have such recipes in my repertoire like Strawberry Streusel cake and One bowl Chocolate Cake.
Apparently this recipe has been around since a long time where hot milk is used to make the batter light and fluffy and the butter used is bare minimum. Its a everyday basic sponge cake recipe and can be easily turned into a fancy cake or a dessert .
I realized I had hardly done any posts on coffee based cakes or desserts.And coffee happens to be my fav!So this cake was served with Coffee Mascarpone cheese and topped with Coffee Caviar.
Molecular cooking is quite fascinating and has attracted many professionals and foodies alike.Coffee Caviar is made using the method of spherification, a process where liquid is turned into a pearl or caviar.It was introduced by Ferran Adria .This method is a simplified or non molecular version of coffee caviar .
Hot Milk Sponge Cake Recipe
Adapted from here
2 eggs at room temperature
1 cup flour 1 tsp baking powder
1 Tbsp butter
1/2 cup hot milk
1 cup sugar1 tsp vanilla extractPreheat oven to 180 C. Grease well an 8 in bundt pan with butter with upward strokes and dust it with flour.Heat milk till it starts steaming. Turn off the heat and add butter.Beat eggs with an electric mixer at medium speed. Gradually add sugar and continue to beat till light and frothy. It takes about 8-10 minutes .In a bowl, sift together the flour and baking powder.
Coffee Mascarpone
150 gms Mascarpone cheese150 ml chilled cream 75 gms caster sugar2 tsp instant coffee1 tbsp water
- Stir coffee and water in large bowl until coffee dissolves . Add cream, mascarpone and sugar. Beat until the cream is thick and smooth.
Coffee caviar
- Inspired from my fav blog
- 2-3 cups vegetable oil4 tsp powdered gelatin 3 tbsp cold water100 ml hot coffeeIce1/4 cup salt for water bath
- Place oil in a steel bowl and store in refrigerator overnight. The oil must be very cold for the gelatin to set properly.In a medium bowl mix the gelatin and water until thoroughly combined and no lumps of gelatin remain. Let stand while the hot liquid is prepared.
- Pour coffee over set gelatin mixture and stir until gelatin is melted. Once its melted transfer liquid to a squeeze bottle or you can leave the mixture in the bowl and use a medicine dropper.
- It should be just barely warm - almost room temperature.
- Prepare the ice bath. Make sure the bowl you are using for the ice bath is larger than the container holding the oil. Fill bowl with ice and then add water until the bowl is two-thirds filled. Add 1/4 cup salt and stir until mixed. Rest the container of oil inside the water bath.
- Begin dropping gelatin mixture into the cold oil, 1-3 drips at a time. The amount of drips will vary according to the viscosity of the oil and type of dropper used. The mixture forms a ball that rests on the surface for a moment then sinks to the bottom.
- When half the mixture has been used, wait for 3-5 minutes then scoop the caviar into a mesh sieve to drain.Place caviar in an air-tight container .Resume dropping the gelatin mixture into the cold oil until all of the mixture is used.