Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 4 eggs, separated
- 1/4 cup strong brewed coffee
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 cup cocoa powder
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, sift together the flour, cornstarch, cocoa powder, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the egg yolks one at a time, beating well after each addition.
5. Add the brewed coffee and milk to the butter mixture and mix until well combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
8. Gently fold the egg whites into the cake batter until just combined.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, serving 8-10 people.
Nutritional information:
Per serving (1/10 of the cake):
Calories: 200
Fat: 10g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 70mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 11g
Protein: 4g
Substitutions for ingredients:
- Cornstarch: You can substitute potato starch or tapioca starch for cornstarch.
- Butter: You can use margarine or vegetable shortening instead of butter.
- Granulated sugar: You can use brown sugar or coconut sugar instead of granulated sugar.
- Strong brewed coffee: You can use instant coffee or espresso powder dissolved in hot water instead of brewed coffee.
- Milk: You can use any type of milk or non-dairy milk.
Variations:
- Chocolate Batik Cake: Omit the coffee and add an additional 1/4 cup of cocoa powder to the batter.
- Mocha Batik Cake: Add 1 tsp of instant coffee or espresso powder to the batter.
- Vanilla Batik Cake: Omit the cocoa powder and add 1 tsp of vanilla extract to the batter.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a spatula to gently fold the egg whites into the batter to avoid deflating them.
- You can use a toothpick or cake tester to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it to avoid crumbling.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Drizzle melted chocolate or caramel sauce over the top of the cake.
- Top the cake with whipped cream and fresh berries.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
- Caramel sauce
Pairings:
- Coffee or espresso
- Milk or non-dairy milk
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form and fold them into the batter gently.
- If the cake is too moist, try reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food history:
Batik cake is a traditional Indonesian cake that is known for its unique patterned appearance. The cake gets its name from the batik fabric that is popular in Indonesia. The cake is made by pouring different colored batters into a cake pan and swirling them together to create a marbled effect.
Flavor profiles:
This coffee batik cake has a rich chocolate flavor with a hint of coffee. The cake is light and fluffy with a moist crumb.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
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Region: Indonesian
Taste: Rich, Moist, Sweet, Coffee, Coffee-Flavored