A Coffee Cake (That Tastes of Coffee)

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The cake recipe: https://www.jameshoffmann.co.uk/the-u...
Stella Parks' Swiss Meringue Buttercream: https://www.seriouseats.com/recipes/2...

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The Ultimate Coffee Cake Recipe:

CAKE SPONGES

225g plain flour
225g unsalted butter (softened)
225g golden caster sugar (divided)
4 egg yolks
90g espresso (approx. 10% strength)
14g baking powder
6g Glycerol Monosterate
4 egg whites
4g salt

Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy
Add the eggs yolks one at a one and mix completely before adding the next one.
Add the baking powder and GMS
With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined.
In a clean bowl, add the egg whites, 125g sugar and the salt.
Whisk until stiff peaks form in the meringue.
Fold the meringue into the batter, a third at a time.
Prepare two springform pans by greasing and flouring them.
Split the batter evenly between the two.
Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C.
Cool completely before frosting.

COFFEE BUTTER

200g unsalted butter (softened)
100g filter roast coffee

Saucepan method:
Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter.
Infuse for 1 hour
Strain

Sous vide method:
Combine coffee and butter in vacuum bag
Add some cutlery to the inside of the bag to prevent floating
Cook sous vide at 90C for one hour
Strain

COFFEE SWISS MERINGUE BUTTERCREAM

85g egg whites (2 or 3 eggs depending on size)
155g sugar
3g salt
100g coffee butter (softened)
180g unsalted butter (softened)
Combine egg whites, sugar and salt.
Heat mixture over boiling water, while stirring continuously, until it reaches 85C
Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C)
Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined.
If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.

CAKE BUILD:

Spread only a thin layer of frosting on the first tier of the cake
Place the second tier on top
Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.