Marbled Vietnamese Coffee Cake
Servings 12 slices
Ingredients
- 60 g (1/4 cup) unsalted butter melted & cooled
- 2 medium eggs
- 130 g (1 cup plus 1 tbsp) plain white flour (all-purpose flour)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp fine table salt
- 300 g (1 cup) sweetened condensed milk
- 40 ml vegetable oil
- 2 tbsp instant coffee granules
- ½ tsp vanilla extract
Instructions
Preheat the oven to 180 °C (convection) and line a 2lb loaf tin with a sling of baking paper. - Mix the melted butter with the eggs in a medium bowl.
- In a small bowl, mix the flour, baking powder, bicarbonate of soda and salt.
- Add 1/3 of the flour mixture to the bowl of butter mixture, stirring well to combine. Whisk in the condensed milk and oil until smooth. Add the remaining flour mixture and stir just until no floury patches remain.
- Combine the instant coffee granules with 2 tbsp hot water in a separate medium bowl and stir to dissolve. Pour in 250g (around 1 cup) of the cake batter and stir gently with a whisk to incorporate. This is your coffee batter.
- To the batter in the other bowl (the one without any coffee), add the vanilla extract and stir gently to combine. This is your vanilla batter.
- Pour a few tablespoons of the coffee batter into the loaf tin. Layer a few tablespoons of the vanilla batter on top. Repeat this until you've used all of the batters up.
- Bake the cake for 40-50 minutes until well risen and a toothpick inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes before loosening the cake from the tin with a butter knife and tipping it out onto a wire rack. Leave to cool completely before slicing and serving.