Dalgona Cake

1) Preheat Panasonic Cubie oven (or your own oven) to 160c.

2) Mix A till sugar is dissolved and slightly pale in colour.

3) Add in B (sifted), followed by C and mix well.

4) In another bowl, whisk egg white using a hand mixer until fluffy then gradually add in sugar. Whisk till firm peak.

5) Remove 1/4 egg white mixture and fold into flour mixture and mix till well combined. Fold in remaining egg white and mix lightly using a spatula.

6) Pour into the prepared 6 inch cake tin lined with parchment paper.

7) Bake at 160c for 15 minutes, then at 150c for 20-25 minutes or till skewer comes out clean. Set aside to cool. (Temperature and timing may defer depending on your oven at home so please monitor accordingly).

1) Mix SuiSS Haco Espresso Dark Roast with water and set aside to cool.

2) In a bowl, whip up the cream till fluffy, then add in sugar and continue mixing till cream is firm.

3) Fold the coffee mixture into cream and mix well.

4) Transfer whipped cream into a piping bag and place in the chiller.

1) Put all the ingredients in a small pot and cook till sugar is melted and all is well combined.

2) Transfer the caramelised granola onto the parchment paper and spread out to cool.

1. Slice cake into 3 layers and set aside.
2. Take a piece of the cake and place on cake board. Then pipe 1/3 of cream onto the cake. Top with another piece of cake and pipe one layer of cream over it. Repeat with the final layer of cake and cream.
3. Garnish with caramelised granola and chill the cake for 3 hours before serving.