The Cotton cake is Extreme~ly soft like cotton!!!
Recipe
Espresso Mousse Cake
Dark Cocoa Cotton Cake
(Cooked Dough Method)
Adapted source:
FB Baking Corner by Neo sook bee
**Modified recipe**
Corn oil 40g
Sifted cake flour 45g
Dark cocoa powder 15g
Milk/water 60g
Large egg yolk 3
Egg white 145g
Sugar 60g
7" inch pan
170 degree/ 25min
(10min cover top)
140 degree / 45min
Method
Warm the oil on a pan but not too hot. Remove from heat and stir in cake flour + cocoa powder and mix well immediately.
Add milk and mix well followed by 3 egg yolks. Set aside.
Whisk egg white, add in sugar in 3 batches and beat until stiff peak.
Fold the meringue into the batter into 3-4 batches till evenly fold and mixed.
Line the pan with baking paper, pour batter into cake pan , Gently tap the cake pan on the worktop to get rid of big air bubbles.
Bake at lower rack using water bath method bake @ 170 degree for 25 min ( if ur oven have heat element on top @1st 10 min, I suggest using a oven tray block the heat in order not to overburn ur cake.)
Lower to 140 degree for 45 mins.
Invert and let cool.
Espresso Mousse
Gelatine 1 tablespoon
Cold water 1/8 cup
Espresso 1/2 cup
Sugar 2 tablespoons
Heavy cream 1 cup
Steps:
Pour cold water into the gelatine stir it and wait to set down. Double boiled the gelatine mixture till it melts. Remove from heat.
Prepare a 1/2 cup of freshly brewed espresso coffee, add sugar and hot gelatine mixture in a bowl stir and evenly mixed. Place it in the fridge let it settle down for 30mins.
Blend the espresso gelatin mixture into yougurt~like. Leave it aside.
Whip the heavy cream till stiff peak.
Add in the yougurt~like espresso into whip cream, fold and mixed it till well combined. / Mix in a electric mixer in a low speed to well combined.
Espresso Mousse it's done!!
Now u may START frost on ur cake/pipe ur desire CREATIVE design!!!
Sure~licious Bakie
