{"id":100207,"date":"2025-02-20T21:53:36","date_gmt":"2025-02-20T21:53:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/marbled-vietnamese-coffee-cake-izy-hossack\/"},"modified":"2025-02-20T21:53:36","modified_gmt":"2025-02-20T21:53:36","slug":"marbled-vietnamese-coffee-cake-izy-hossack","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=100207","title":{"rendered":"Marbled Vietnamese Coffee Cake – Izy Hossack"},"content":{"rendered":"


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Thanks to E-Visa for sponsoring this post<\/em><\/p>\n

If you\u2019ve ever visited Vietnam, you may already know how delicious the combination of sweetened condensed milk & coffee is from drinking a Vietnamese iced coffee (c\u00e0 ph\u00ea s\u1eefa \u0111\u00e1). The combination of milky sweetness with a cooling, bitter coffee is genius and incredibly tasty. It\u2019s something you can<\/em> make at home with simple ingredients but if you want to try the real deal you\u2019ll need to get yourself a visa and travel to Vietnam!<\/p>\n

This marble cake is another way to enjoy this clever flavour pairing: a condensed milk cake batter, half flavoured with vanilla, and half with coffee, swirled together in a loaf tin. The beautiful marbling pattern mimics the swirly appearance of the drink as the condensed milk is stirred into the coffee \u2013 and it\u2019s so easy to achieve.<\/p>\n

What is Vietnamese Iced Coffee?<\/strong><\/h2>\n

Since the mid-1800s when the French introduced coffee to Vietnam, it has become biggest producer of Robusta coffee beans in the world. This type of coffee bean is darker, less acidic, nuttier & richer than Arabica coffee beans. In Vietnam, the beans are brewed into a concentrated coffee using a \u2018phin c\u00e0 ph\u00ea\u2019, served over ice. To temper the bitterness of the coffee, sweetened condensed milk can be added which lends a richness to this drink which is incredibly moreish.\u00a0<\/p>\n

Where can I try Vietnamese iced coffee?<\/strong><\/h2>\n

You\u2019re likely to see it being sold on most street corners, in markets and cafes in Vietnam<\/a>.<\/p>\n

If you\u2019re in London, I recommend checking out S\u00d4NG QU\u00ca CAF\u00c9<\/a> \u2013 not just for their iced coffee but also their delicious Vietnamese food. It\u2019s located on Kingsland road in Hoxton where you\u2019ll find a lovely row of Vietnamese restaurants to pick from!\u00a0<\/p>\n

Vietnamese coffee\u2026.as a cake?<\/strong><\/h2>\n

After having Vietnamese iced coffee, I loved the combo \u2013 that intensely milky flavour from the condensed milk works so well to bring the flavour of coffee to life. I had also seen this Vietnamese Iced Coffee Layer Cake<\/a> and wanted to try baking with these flavours. I thought a marble cake would be perfect since the internal pattern of the cake would look like condensed milk swirling into dark coffee, just like in the real drink.<\/p>\n

Using coffee in cake batter<\/strong><\/h2>\n

Now, if you really wanted this cake to be more legit you could of course brew up some Vietnamese robusta coffee beans into a concentrated liquid to use in your batter. However, the baking process does remove a lot of the flavour you get from coffee beans so I tend to think it\u2019s a shame to use good coffee beans on a cake batter! Usually I just use a cheap instant coffee for baking \u2013 it\u2019s a very easy way to get a concentrated coffee flavour.\u00a0<\/p>\n

How to get the best marble pattern in a marble cake<\/strong><\/h2>\n

The key to a good marble cake, I\u2019ve found, is to layer the batter up by pouring alternating strips of the two different batters (one coffee, one vanilla in this case) into the loaf tin. You don\u2019t need to swirl the batter with a knife! In fact, that usually ends up making the layers merge into one another too much, making a less defined pattern. See the video embedded at the bottom of the recipe card to see exactly what I mean.\u00a0<\/p>\n

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Other loaf cakes you might like:<\/h2>\n
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  • 60<\/span> g<\/span> (1\/4 cup) unsalted butter<\/span> melted & cooled<\/span><\/li>\n
  • 2<\/span> medium<\/span> eggs<\/span><\/li>\n
  • 130<\/span> g<\/span> (1 cup plus 1 tbsp) plain white flour (all-purpose flour)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> baking powder<\/span><\/li>\n
  • \u00bd<\/span> tsp<\/span> bicarbonate of soda (baking soda)<\/span><\/li>\n
  • \u00bc<\/span> tsp<\/span> fine table salt<\/span><\/li>\n
  • 300<\/span> g<\/span> (1 cup) sweetened condensed milk<\/span><\/li>\n
  • 40<\/span> ml<\/span> vegetable oil<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> instant coffee granules<\/span><\/li>\n
  • \u00bd<\/span> tsp<\/span> vanilla extract<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      \"\"\"\"<\/span>Preheat the oven to 180<\/span> \u00b0C<\/span><\/span> (convection) and line a 2lb loaf tin with a sling of baking paper. <\/span><\/div>\n<\/li>\n
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      Mix the melted butter with the eggs in a medium bowl.<\/span><\/p>\n<\/li>\n

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      In a small bowl, mix the flour, baking powder, bicarbonate of soda and salt. <\/span><\/p>\n<\/li>\n

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      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.<\/span><\/p>\n<\/li>\n

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      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.<\/span><\/p>\n<\/li>\n

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      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.<\/span><\/p>\n<\/li>\n

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      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.<\/span><\/p>\n<\/li>\n

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      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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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