AUGURI to all those who celebrate their birthday today!! My kisses and wishes fly to Florence!
Sarabeth’s Expresso Cake makes for a true birthday cake: the batter tolerates the fanciest baking moulds, it’s moist and smooth. With its subtle coffee flavour the cake is perfect for the birthday breakfast.
Expresso Cake ( from the book Sarabeth’s Bakery)
butter for the pan
1 cup hot brewed coffee
3 tablespoons instant coffee, preferably expresso
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
16 tablespoons unsalted butter (2 sticks)
2 cups superfine sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature, separated
for the coffee glaze:
2 tablespoons hot brewed coffee
1/2 teaspoon instant exoresso powder
1 tablespoon milk
2 cups confectioner’s sugar, sifted
Position a rack in the center of the oven and preheat to 180°C (350°F).
Combine the brewed coffee and expresso powder in a glass measuring cup; let cool.
Sift the flour, baking powder and salt together in a medium bowl. In another bowl beat the butter until smooth.Gradually beat in the sugar, then add the vanilla, and beat until very light in colour and texture. One at a time beat in the yolks.
Reduce the mixer speed to low. Starting with the flour mixture, alternating with two equal additions of the cooled coffee, beat in the flour mixture, beating until smooth after each addition.
Whip the egg whites in a grease-free bowl until soft peaks form. Using a silicone spatula , stir about one fourth of the whites into the batter, then gently fold in the remaining whites.
Scrape the batter into the form and bake 30 minutes (small forms) or 55 minutes (one big form).
Cool on a wire rack.
To make the glaze, mix the brewed coffee and the expresso powder. Add the milk. Add the confectioner’s sugar and whisk until smooth. It should be thin and warm to the touch.
Slowly pour the warm glaze over the cake. Cool completely.