Okay, friends, let’s talk coffee cake. Not just any coffee cake, but the kind that makes you close your eyes and just… sigh. I’m talking about a light-as-air, melt-in-your-mouth experience that’s surprisingly easy to achieve at home. I’ve been tinkering with this [ easy coffee sponge cake recipe ] for a while now, and honestly, it’s one of my proudest creations. It all started with a craving, you see. I was in a tiny little café in Lisbon last year, sipping on a bica (that’s Portuguese for espresso, for those who don’t know!), and enjoying a slice of the most incredible sponge cake. It was so delicate, so flavorful… I knew I had to recreate it.
And that’s where this [ easy coffee sponge cake recipe ] comes in! I wanted something that captured that same airy texture and rich coffee flavor, but without requiring a pastry degree. I mean, let’s be real, most of us are just trying to get dinner on the table, right? We don’t have time for complicated techniques. That’s why I’m all about “Fun Cooking, Easier Life!” – my motto for a reason!
I’ve always been fascinated by the science of baking. It’s like chemistry in the kitchen! And this cake is a perfect example. The secret to its incredible lightness? Whipping those egg whites just right. Seriously, don’t skimp on that step. It’s where all the magic happens. I remember one time, early on in my testing, I got distracted by a phone call and completely forgot about the egg whites. The cake… well, let’s just say it was a bit of a disaster. Dense, flat, and definitely not cloud-like. Lesson learned! 😅
What I also love about this [ easy coffee sponge cake recipe ] is how versatile it is. You can adjust the coffee flavor to your liking. I’ve made it with everything from instant coffee (perfect for a quick weeknight treat!) to strong brewed espresso. And the whipped cream? Oh, the whipped cream! It’s infused with coffee too, creating this beautiful harmony of flavors. It’s honestly like biting into a coffee-flavored cloud.
I’ve been sharing a lot of healthy recipes lately on “Easy Recipes List,” and while this isn’t exactly a health food (it is cake, after all!), I still believe in using quality ingredients. And honestly, a little indulgence now and then is good for the soul. Plus, this cake is perfect for sharing with friends and family. I made it for my mom’s birthday last month, and she absolutely loved it. She even asked for the recipe, which is always a good sign!
I’ve been traveling a lot recently, exploring different culinary cultures. It’s so inspiring! I was in Italy last fall, taking a pasta-making class, and it really reminded me how important it is to connect with the food we eat. To understand its history, its ingredients, and the people who make it. That’s what I try to bring to “Easy Recipes List” – a sense of connection and joy. And I truly believe this [ easy coffee sponge cake recipe ] embodies that spirit. It’s a simple recipe, but it’s made with love and a whole lot of coffee!
Easy Coffee Sponge Cake Recipe
This easy coffee sponge cake recipe is light-as-air, melt-in-your-mouth, and surprisingly easy to achieve at home. It’s a perfect treat for coffee lovers!
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: European
Ingredients
⅓ cup (40 g) flour – regular, all purpose
½ cup (60 g) cornstarch
¼ tsp baking powder
¼ tsp salt
2 tbsp instant coffee powder
4 large eggs – whites and yolks separated, room temperature
⅛ tsp white vinegar
⅔ cup (132 g) white granulated sugar – separated in half (1/3 cup (66g) for the egg whites & 1/3 cup (66g) for the egg yolk mixture)
1½ tbsp warm water – not boiling
2 tsp vanilla essence/extract
2 tbsp (30 g) unflavoured vegetable oil – I use canola oil
½ cup (55 g) powdered sugar – also known as icing/confectioners sugar
1 cup (225 g) mascarpone – cold
1 tsp vanilla extract/essence
1 tbsp instant coffee powder
1½ cups (335 g) heavy whipping cream – cold
Instructions
- Preheat oven to 180 °C (350°F) conventional and line the bottom of two 8×3 inch cake tins with parchment paper without greasing the bottom. Leave the sides of the cake tins ungreased and bare.
- In a bowl combine flour, cornstarch, baking powder, salt and instant coffee powder. Mix until well combined. Set aside.
- In a medium sized bowl add in egg whites and white vinegar, and whip on a medium high speed for 30 seconds until foamy. Gradually add in 1/3 cup (66g) of white sugar and continue mixing for a few more minutes until stiff peaks form. Set aside.
- In a large bowl add in your remaining 1/3 cup (66g) of white sugar and warm water. Mix so that the sugar is coated in the water. Add in the egg yolks and vanilla, and whip on a medium high speed for 4 minutes, then turn the mixer down to low and mix for a further minute.
- Stream the vegetable oil into the egg yolk mixture while mixing on a medium speed.
- Add in half of your egg whites to your egg yolk mixture, and gently fold together until just combined.
- Sift in your dry ingredients, and gently fold until just combined. Finish off by adding in the remaining egg whites and gently fold until just combined.
- Pour the batter into your cake pans and drop your pans lightly on the counter. Run a thin knife or toothpick through the batter to remove any large air bubbles.
- Bake for 25 minutes. To test whether the sponges are done, gently touch the tops and it should create a little indent which slowly bounces back.
- Immediately drop the sponges on your counter from a height of about 10cm, and then turn them upside down (while still in their baking tins) on a wire rack to completely cool.
- Once cooled, run a thin knife around the edges to release the cakes from the cake tins, and then turn them out onto a wire rack.
- To make the coffee whipped cream, combine the powdered sugar, mascarpone, vanilla and instant coffee powder in a large bowl. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined.
- Add in the whipping cream and mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and whip until you reach stiff peaks.
- Place one sponge cake layer onto your cake stand/serving plate. Spread out a generous amount of the coffee whipped cream with an offset spatula.
- Place the next sponge cake on top and spread out a generous amount of the coffee whipped cream on the top and sides of the cake.
- Place the remaining whipped cream into a piping bag with a 1M piping tip and pipe swirls on the top of the cake. Slice with a serrated knife and serve.
Notes
- For accuracy, I recommend using the gram measurements provided.
- You cannot use cake flour in this recipe as a substitute for the all purpose flour and cornstarch.
- If baking on convection mode with the fan on, bake at 160 °C (320°F).
- By placing the sponges upside down to cool while still in the baking tins, this will prevent them from deflating.
- Store the cake in the fridge due to the whipped cream frosting. Place it into an airtight container to prevent it from drying out.
Nutrition
- Serving Size: 12 people
- Calories: 219kcal
- Sugar: 6g
- Sodium: 20mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 3.5g
- Carbohydrates: 7g
- Protein: 2g
- Cholesterol: 55mg
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