Coffee Sponge Cake with Whip Cream Frosting

Coffee Cream Sponge Cake is one of my absolute favorite cakes to eat. This is another recipe from Maida Heatter, which I get asked for constantly. Read the instructions VERY carefully and allot either an entire day to making this cake or several hours over the course of two days. There are many opportunities throughout the process to potentially sabotage all of your hard work. I have often had to throw my batter out while making this cake because I slipped up on some small detail.

Ingredients for Cake Layers

1 cup sifted all purpose flour
1 tspn baking powder
1 tablespoon instant coffee
¼ cup boiling water
3 eggs separated
1 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt

Directions for Coffee Sponge Cake Layers

Butter and flour two round 9-inch cake pans. Adjust rack to the middle of the oven and preheat oven to 350 degrees.

Dissolve the coffee in the water and set aside. Sift together the flour and baking powder and set aside.

In a large bowl, beat the yolks with ¾ cups of the sugar, beating for several minutes until the mixture is pale and thick. On low speed, mix in a few tablespoons of the sifted dry ingredients. Then add the vanilla and cooled coffee, scraping the bowl with a rubber spatula and beating only until smooth. Add the remaining dry ingredients and beat, still on low speed, only until incorporated.

Beat egg whites and salt with a KitchenAid mixer until they hold a soft shape. Gradually add the reserved ¼ cup of sugar and continue to beat until the whites hold a definite shape but are not stiff or dry.

Fold a few spoonfuls of the whites into the yolks. Then, fold in the rest of the whites until they are blended. Do not handle any more than necessary.

Using a scale, divide the batter evenly between the two cake pans.

Bake for 20-25 minutes, turning pans once midway to assure even baking, until the tops spring back when lightly pressed with a fingertip.

Cool the layers in the pans for 2-3 minutes. Cut around the sides of the pan with a small, sharp knife to release layers. Let layers cool completely right side up.

Ingredients for Whipped Cream Frosting

1 ounce semisweet chocolate
1 tablespoon instant coffee
1 tablespoon boiling water
2 cups heavy cream
1 teaspoon vanilla extract
1.5 tablespoon s granulated sugar

Directions for Whipped Cream Frosting

Chop the chocolate and place it in the top of a double boiler.  Melt the chocolate.

Dissolve the coffee in boiling water and pour it over the chocolate. Stir until smooth and then remove from double boiler.

When it is completely cool, gradually add 2 or 3 tablespoons of the cream to the chocolate mixture, stirring until smooth and liquid.

In a small, chilled bowl with chilled beaters, whip the remaining cream with the vanilla and sugar until it holds a soft shape. Then, while beating, add the chocolate mixture and continue to beat until the cream is stiff enough to hold its shape as an icing. It is nicer if it is not too stiff; you must watch it very carefully—it stiffens more quickly than plain whipped cream.

Frost the two cake layers with the whipped cream. Decorate however you wish.

Slice and enjoy!

 

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