Vietnamese Coffee Cake
Vietnamese Coffee Cake
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 tbsp instant espresso powder, plus more for serving
- 1 tsp baking powder
- 1/4 tsp salt
- 6 eggs, at room temperature
- 3/4 cup (160 g) sugar
- 1 tsp (5 ml) vanilla
- 1/3 cup (75 ml) vegetable oil
- 1 can (300 ml) sweetened condensed milk
- 1 can (354 ml) unsweetened evaporated milk
- 1/2 cup (125 ml) coconut-flavoured Vietnamese-style coffee (see recipe) or espresso, cold
- 1 cup (250 ml) 35% whipping cream
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
- In a bowl, combine the flour, instant espresso powder, baking powder and salt.
- In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 10 minutes (using a stand mixer is preferable). With the machine running on low speed, gradually drizzle in the oil. Gently fold in the dry ingredients using a whisk. Spread the batter out in the prepared baking dish.
- Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Using a toothpick or bamboo skewer, make about 50 small holes in the cake.
Vietnamese Coffee Cake