Friday, 5 June 2015

Coffee Walnut Slice

Coming from a family of coffee lovers, this is definitely a teatime treat we like to enjoy together. The lovely coffee aroma of the cake is enough to lift up any day!

Coffee Walnut Slice


Cake Sponge
5 egg yolks (medium)
50g corn oil
50g milk
20g caster sugar
85g cake flour

1 Tbsp instant coffee powder
1 tsp boiling water
5 egg whites (medium)
50g caster sugar

Whipped Cream Filling
250ml dairy whipping cream/thickened cream
3-4 Tbsp icing sugar

For Decorations
8 toasted walnuts. finely chopped 
1/2 Tbsp cocoa powder
25g dark chocolate, melted


1) Line a 10 x 13 inch rectangle swiss roll pan with baking paper. Preheat oven to 160C.

2) Using a handwhisk, lightly whisk the egg yolks with sugar (20g).

3) Add in corn oil and stir to combine. Add in milk and mix well together.

4) Dilute the coffee powder with a tsp of boiling water (add a bit more water if needed but not too much). Add to the cake mixture and mix well.

5) Fold in cake flour until well combine. Set aside.

6) Beat the egg whites until foamy. Gradually add in sugar and beat till stiff peak and glossy.

7) Take 1/3 portion of the egg white mixture and mix into the egg yolk mixture with a handwhisk till light. With a spatula, fold in the rest of the egg white mixture until completely combine.

8) Pour the batter into the prepared pan and level the top evenly with a spatula. Bake in preheated oven for 25 minutes.

9) Remove cake from the oven and carefully turn over onto a wire rack.  Slowly peel off the baking paper from the cake. Carefully flip the cake back over so that the top of the cake is facing upwards. Let it cool completely.

10) Meanwhile prepare the cream icing. With an electric mixer, beat the whipping cream with icing sugar until light and creamy.

11) Once the cake has cooled, cut it in half so that you will have two smaller equal-sized rectangular cakes. 

12) Spread a layer of icing on one of the cakes and sprinkle with the chopped walnuts. Place the other cake over it.

13) Fill the rest of the icing into a piping bag fitted with a round nozzle. Pipe out straight lines diagonally over the top layer of the cake. Sift cocoa powder over the icing top.

14) With a sharp knife, cut the cake into small rectangle slices. Decorate each slices with chocolate flowers.

To make chocolate flowers

1) Melt the dark chocolate either in a microwave or double boiler.

2) Place the melted chocolate in a piping bag fitted with a small round nozzle.

3) Pipe out flower patterns on a piece of baking paper. Place it in the fridge to harden.

4) Once harden, peel off the flowers gently from the baking paper.

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