here is the syruped ROSE’S heavenly CAKES: Coffee Chiffonlets with Dulce de Leche Whipped Cream (page 334). these are so tender as is, that i ate one without the dulce de leche whipped cream:
i am using “filtron” coffee concentrate. it is a cold brewed coffee concentrate easily done at home if you plan ahead. for the cake batter, replace the coffee extract and water with a total of 2 tb + 2 1/4 tsp of filtron coffee concentrate. for the syrup, use only half the amount of water, then replace the coffee extract with a total of 5 tb of “filtron” coffee concentrate (sufficient to equal 1/2 cup of syrup).
to make “filtron” coffee concentrate. soak by weight: 1 part of ground coffee with 4 parts of water. room temperature for 24 hours. do not refrigerate. strain with a mesh strainer and then with a coffee filter. for this cake, you “probably” need 100 grams of ground coffee with 400 grams of water.