So how is this one different from the original?
You might see that there’s only two differences, the addition of less milk along with instant coffee granules, and that might actually sound simple but it is not!
There was a lot of experimentation done behind the desirable amount of coffee granules added. You will however have to take note that this is according to my preference. You can definitely adjust the amount of coffee granules and sugar added to your preference. Express your desired level of coffee-ness with this cake!
In addition, please do take note that if you want to reduce the amount of sugar in the recipe, you might want to reduce the amount of coffee granules added in order to balance the bitterness of the coffee.
If you are using coffee granules from the sachets such as 2 in 1 or 3 in 1 packages, it will also be recommended for you to add about 1.2 to 1.5 times the amount of coffee in grams because these packages are mixed with sugars and creamers, and as such, there is actually less coffee granules within. There’s no need to specially go out of your way to buy a whole bottle of instant coffee granules if you are just using a little of it!
For the texture, this cake is nicely spongy and slightly bouncy. It springs back slightly when you touch the top or compress it!
I also like how the top and bottom layers are nicely browned!
Of course, if you have any allergies or slight intolerance to milk products, this cake is definitely not for you!