Simply Pho: A Complete Course in Preparing Authentic Vietnamese Meals at Home (Volume 3) (Simply ..., 3)

Three-Layer Vietnamese Coffee Magic Cake

Skill Level:Intermediate Prep Time: 30 minutes Cook Time: 50 minutes Yield: 8-inch-square pan

This cake is magic. It is made with only one batter but forms three layers by itself during baking: one fudge, one custard, and one sponge cake. You might have seen it in other flavors like vanilla or chocolate, but I’ve given it a little twist with a Vietnamese coffee flavor, and it’s great. You can dust the top with some powdered sugar or more instant coffee powder for a more polished look.

Instructions

Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square cake pan with parchment paper.

Place the egg yolks in a large bowl. Add the water and 3 tablespoons (38 g) of the sugar, then beat with a handheld mixer until pale and creamy.

Add the butter a little at a time and mix well. Sift in the cake flour and instant milk coffee powder, followed by the salt. Mix well.

Gradually add the milk and mix well. Stir in the vanilla extract.

In a separate large bowl, add the egg whites and remaining 3 tablespoons (38 g) sugar, and beat with a handheld mixer until stiff peaks form. (Make sure the mixer whisks and bowl are clean before whipping.)

Gently fold the beaten egg whites into the batter with a whisk. Only fold 8 to 10 times; do not overmix. Pour the batter into the cake pan and even out the surface.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then chill in the refrigerator for at least 4 hours or overnight for best results.

Before serving, dust with confectioners’ sugar and garnish with some coffee beans, if desired.

Ingredients