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Preparation time
20min
Total time
45min
Portion
8 portion(s)
Level
easy
  • TM 5
published: 2015/08/03
changed: 2015/08/03

Ingredients

Cake

  • 5 Egg Whites at room temp, roughly 200gr
  • 150 grams caster sugar
  • 55 grams icing sugar
  • 3/4 tsp cream of tartar
  • 75 grams Self Raising Flour
  • 5 tsp prepared expresso coffee, cooled

Accessories you need

  • Butterfly
    Butterfly buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

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Recipe's preparation

    Before starting it is advisable to do a vinegar wash or ensure your bowl is super clean so your egg whites peak
  1. Pre heat the oven to 180 degrees.

     

    Step 1. Measure 210 grams of raw sugar into the bowl and mill for 3 seconds speed 9. 

     

    Step 2. Set the scales and pour 150gr into another bowl. So when you put the bowl back on it should read - 150gr, keep pouring sugar out until you reach minus 150gr on your scales.

    (If you have a TM 31, place a bowl on the housing unit and weigh 150gr into the bowl). Then put the lid back on and mill for 10 seconds speed 9. Set the remaining 55gr of icing sugar aside in another bowl.

     

    ENSURE THE BOWL IS FULLY CLEAN BEFORE PROCEEDING.

     

    Step 3. Add butterfly and egg whites to the bowl, whip for 3 mins 37 degrees speed 3.5

    Then remove the MC and add the caster sugar through the hole a tablespoon at a time - do this over 2 mins speed 3 to ensure fully dissolved. 

     

    Step 4. Add flour, 2 tsp's of the coffee and the cream of tartar and mix for 5 seonds speed 3, then remove the lid, push the fly away flour back down and mix for another 5 seconds speed 3.

     

    Step 5. Pour into a 6cm deep, ungreased and unlined 20 cm ring tin, smooth the top down so its flat if needed. 

     

    Step 6. Cook for 20-25 mins or until springy to touch. When cooked place upside down on a cooling rack. Once cool remove from the tin. (If you find it stuck run a thin knife or similar around the edge to free it)

     

    Step 7. Mix the remaining coffee with the icing sugar and drizzle over the top of the cake and let it run down the sides. 

     

    Serve, with a dollop of cream .This will last 3 days in a airtight container or without the icing for 2 months in the freezer.

Tip

For a change why not try lemon or orange or your favourite essential oil that is safe for cooking with.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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