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Easy Coffee Sponge Cake Recipe​

Coffee Sponge Cake
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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!

Ingredients

Scale

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

  1. 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.
  2. In a bowl combine flour, cornstarch, baking powder, salt and instant coffee powder. Mix until well combined. Set aside.
  3. 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.
  4. 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.
  5. Stream the vegetable oil into the egg yolk mixture while mixing on a medium speed.
  6. Add in half of your egg whites to your egg yolk mixture, and gently fold together until just combined.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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

Find it online: https://easyrecipeslist.com/easy-coffee-sponge-cake-recipe/