CINNAMON LATTE CAKE
The more I ruminate on it, the more I begin to think that the life of a mother must be very lonely at times. Mothers act out of love and care, yet their actions are often misinterpreted by the ones they love most. Personally speaking, I think of the times I sat in silence, taking for granted the little actions she’s done to make life a little bit easier for me. The times I lashed out a little too harshly against the nagging, when the only thing she wanted to do was help. The times I expressed annoyance at persistent calls, when she really just wanted to know that I was doing okay. And yet, despite the way we sometimes meet love with rebellion, mothers somehow take their frustration, tears and helplessness and channel it into persistence, grit and resilience where they forgive and continue to come at us with open arms. My mom is often the first one up in the house, waking up at 5 AM for sae byuk kido to pray for our family, and the last one standing, prepping meals for the week or washing some of the last remaining dishes. She’s the one that apologizes first after a fight, even when I guiltily know that I’m the one in the wrong. During one memorable car ride, I asked if my mom ever regretted immigrating to the US where she had to leave behind her family, degree and career, and wound up with children instead, and wIthout hesitation, she said “no.” In a society where the message is often “self care” and “self love” and “self actualization,” to suddenly live one’s life purely to sustain, nurture and edify someone else’s — mothers are the ultimate contradiction to this school of thought, and the perfect example of what selfless, sacrificial love is and how gratifying it is (or so she says) to funnel that love into someone else.
The older I get, the more I like to think that I understand my mother better, but I know I’m far from knowing the depths of her heart. Maybe one day, after having children of my own, I will. And I’m pretty sure I’ll be even more grateful for it then. For now, thank you umma for teaching me what kindness and grace look like, what diligence, independence and hard work can do, and showing me how caring for and loving others can multiply joy and enrich life. Happy Mother’s Day.
Like everyone else in quarantine, we’ve been making a lot of dalgona coffee at home. My mom likes a good, sweet, milky latte on occasion and I thought I would spice things up a little bit by adding some cinnamon to a standard coffee cake. Loved how spongey and light this cake was while retaining moisture, and the whipped cream was the perfect complement to it. Going to be honest, I didn’t have enough heavy cream to frost the entire cake, so this “naked cake” approach had to do.
Cinnamon Latte Cake
Adapted from Smitten Kitchen
Makes 2 8-inch layers
Cake
1/4 cup neutral vegetable oil
6 eggs, separated
3 tbsp instant coffee granules
6 tbsp water
2 tsp vanilla extract
1 1/3 cups cake flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
Espresso Syrup
(Double this if cutting cakes in half to make 4 layers)
1 tbsp instant coffee granules
1 tbsp hot water
2 tbsp RumChata
Cinnamon Coffee Whipped Cream
(Double this if cutting cakes in half to make 4 layers or if frosting whole cake)
2 tbsp instant coffee granules
5 tbsp sugar, divided
2 tbsp hot water
2 cups heavy whipping cream
1 tsp ground cinnamon
To make cake: Preheat the oven to 350 degrees. Line the bottoms of three 8- or 9-inch round cake pans with rounds of parchment or waxed paper, but do not grease. In a medium bowl, combine the oil, egg yolks, water, instant coffee and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the baking powder, cinnamon, and salt through a sieve to ensure only fine particles go through. Set the dry ingredients aside. In a large mixer bowl with an electric mixture, whip the egg whites on medium-low speed until frothy. Raise the mixer speed to medium-high and gradually add the remaining half cup of sugar. Continue to beat until soft peaks form but do not whip until stiff or the cake will shrink excessively upon cooling. Add the espresso-egg yolk mixture to the dry ingredients and fold together just enough to combine. Add one-fourth of the beaten egg whites and fold them in to lighten the batter. Fold in the remainder of the whites just until no streaks remain. Divide the batter among the two prepared pans. Bake the cakes for about 18 minutes each, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow to cool completely in the pans. When cooled, run a blunt knife around the edge of the pans to release the cakes. Invert onto wire racks and remove the paper liners.
To make syrup: Stir together the instant coffee and hot water until the coffee dissolves. Add the RumChata and let cool to room temperature.
To make whipped cream: In large bowl, stir together the instant coffee and hot water until the coffee dissolves. Add sugar, heavy cream and cinnamon and beat with an electric mixer on medium speed until everything is incorporated and stiff peaks form.
To assemble: Place one layer, flat side up, on a cake stand or serving plate. Brush the cake with espresso syrup. Spread whipped cream topping evenly over the top of the layer. Repeat with each layer, with syrup then frosting, before decorating top and frosting the sides, if applicable.
Notes: If you don’t have RumChata, you can use sugar and a normal rum, or simply sugar and water. You’re just trying to get a nice coffee-based syrup that will provide moisture as it soaks into the cake. Noted in the ingredients list, the whipped cream amount listed makes enough for a naked two layer cake, where cream is only needed between the layers and on top of the cake. If you’re trying to cover the entire cake, increase by at least 1/2 to cover sides. You’ll need even more if you decided to slice the two layer cake to make it four.