Estimated Baking Time: 35 minutes

An easy yet delicious cake recipe fit for beginners and intermediate bakers to use!

Ingredients:

• 5 eggs
• 40 grams of brown butter (directions below)
• 145 grams of sugar
• 3 grams of salt
• 20 grams of milk or buttermilk
• 70 grams of coffee (black coffee is preferred)
• 135 grams of flour (all purpose flour or cake flour)
• 5 grams of vanilla extract

Directions for brown butter:

Brown butter is one of my favorite and most crucial ingredients to making a great cake. Heat up your 40 grams of butter in a small saucepan. Don’t be nervous when your butter begins to turn brown. Around 3-4 minutes later, your butter should be a golden brown color and smelling very nutty. From that point on, take it off of the heat and drop in a small icecube. Stir vigorously and after the icecube is incorporated, leave it to cool before using!

Directions for whipped cream and vanilla milk: 

Use heavy whipping cream and mix with your electric mixer or hand whisk. Mix and add in sugar and salt until its to your desired consistency and taste. Vanilla milk is just milk with a teaspoon of vanilla! Add in sugar until your desired taste is reached. 

Directions for Coffee Cake:

1. Separate your five eggs into yolks and egg whites. Be careful not to break the yolks and put them into separate bowls. 
2. With your electric mixer or hand whisk, whisk the egg whites until you reach stiff peaks. While mixing, incorporate 80 grams of sugar a bit at a time.
3. Moving onto the egg yolks, incorporate the rest of the sugar slowly. Add in the vanilla extract and salt while mixing vigorously. Slowly add in 30 grams of the coffee and your milk into the mixture as well. Mix well. (Save the remaining coffee for later)
4. Preheat the oven to 375 Fahrenheit for 25 minutes 
5. Using a spatula, fold in your egg yolk mixture VERY VERY carefully into your egg whites. Make sure NOT to stir but instead fold the mixture or draw a S over and over until thoroughly incorporated. Stirring will dissolve or pop all of the air bubbles that were created resulting in a denser cake.
6. Slowly add in your flour a bit at a time, be careful to make you sure FOLD and NOT STIR the mixture. 
7. Grease your cake mold with butter or line with parchment paper.
8. After mixing well, pour the cake batter slowly and carefully into a cake mold. Tap out air bubbles by dropping the mold on a steady counter 3 times. 
9. Place into the oven and wait until fully cooked. Use a toothpick to test if the cake is completely cooked. If there is still wet batter stuck on the toothpick, put it back in for 5 more minutes.
10. Carefully remove the cake and as soon as it is out, poke a bunch of holes in the cake. Now with the remaining coffee, mix it with sugar and a bit of milk. Brush this onto the cake, making sure it absorbs.
11. Let it chill before slicing and topping with whipped cream with a side of milk. Enjoy!