Coffee Sponge Cake Recipes Recipe Cards

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COFFEE CAKE



Coffee cake image

Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning

Provided by sianie

Categories     Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 10

170g butter or margarine, plus extra for the tins
170g caster sugar
3 large eggs
170g self-raising flour
1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
225g icing sugar
100g butter or margarine
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
strawberry jam (optional)
walnuts or cherries, to decorate (optional)

Steps:

  • Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
  • Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
  • Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
  • Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
  • Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

COFFEE SPONGE CAKE



Coffee Sponge Cake image

Original recipe by Elinor Klivans. A variatian of hot milk sponge cake. I will be using this recipe to make a 'tiramisu' layered torte. If you want a higher cake (or 2 layers without slicing), double the recipe. To make a layered cake, it's best to brush with syrup before filling/frosting to prevent a dry cake. (Recipe makes one 9" round cake.)

Provided by WaterMelon

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

3/4 cup cake flour, plus
2 tablespoons cake flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
3 large eggs
2/3 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons instant coffee granules, dissolved in
2 teaspoons water
2 teaspoons instant coffee granules
1 tablespoon sugar
1/4 cup warm water
1/4 cup Kahlua (or brandy or other coffee-flavored liqueur)

Steps:

  • Butter side and bottom of a 9" round pan; line bottom with parchment paper.
  • Sift flour, baking powder and salt together; set aside.
  • Heat milk in a small saucepan over low heat until 150°F (pretty hot, but don't let milk boil); remove from heat.
  • While milk is heating, beat eggs in a large bowl until yolks and whites are well-combined.
  • Add sugar, then beat on high speed for about 4 mins until mixture is light, fluffy and thickened.
  • Turn to low speed and beat in vanilla and dissolved coffee.
  • Add in flour mixture, mixing until just incorporated.
  • Slowly add in hot milk, continue mixing (low speed) until mixture is smooth (batter will be thin).
  • Turn the batter into prepared pan.
  • Bake in the middle rack of a preheated oven at 350°F for 25 mins until the top feels firm when touched lightly, and a toothpick inserted in the center of cake comes out with just a few crumbs clinging to it.
  • Cool cake for 5 mins in the pan.
  • Loosen the side of the cake from the pan using a small knife, and invert the cake onto a wire rack.
  • Remove the parchment paper from the bottom of the cake and replace it loosely on the cake.
  • Let the cake cool thoroughly, top side down.
  • To make the syrup: Dissolve coffee granules and sugar in warm water (mix in a small bowl), then stir in the Kahlua/brandy.
  • Assembly: Cut the sponge cake into 2 layers with a long serrated knife; set bottom layer onto a cake board/lazy susan.
  • Brush top of 1st layer generously with syrup, and fill with the desired filling/frosting.
  • Brush the 2nd layer of cake with syrup and set it on top of the filling, syrup side down.
  • Brush the top of the cake with remaining syrup and frost the top and side as desired.

Nutrition Facts : Calories 127.9, Fat 1.7, SaturatedFat 0.6, Cholesterol 47.9, Sodium 70.7, Carbohydrate 23.4, Fiber 0.2, Sugar 14.9, Protein 2.8

ITALIAN SPONGE CAKE (PAN DI SPAGNA)



Italian Sponge Cake (Pan di Spagna) image

Learn how to make a traditional Italian sponge cake from scratch with only 3 ingredients: eggs, flour, and sugar!

Provided by Elena Tomasi

Categories     Dessert

Time 1h

Number Of Ingredients 5

½ cup + 1½ tablespoon (120 g) granulated sugar
4 extra-large eggs (at room temperature)
a pinch of salt
1 teaspoon grated lemon zest or vanilla extract (optional)
1 cup + 1 tablespoon (120 g) cake flour, sifted (*you can use all-purpose flour: 120 grams=1 cup)

Steps:

  • Preheat the oven to 338°F (170°C).
  • Butter and flour (or spray with baking spray) an 8 inches (20 cm) pan.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar, salt, and lemon zest until very fluffy and pale yellow (about 10/15 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.
  • Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon or a spatula just until incorporated. Do not over-mix or you will deflate the batter.
  • Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!
  • Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)
  • Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.
  • Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 137 kcal, Carbohydrate 27 g, Protein 4.7 g, Fat 2.9 g, SaturatedFat 0.9 g, Cholesterol 122.5 mg, Sodium 40.5 mg, Sugar 15.2 g

ITALIAN SPONGE CAKE (PAN DI SPAGNA)



Italian Sponge Cake (Pan di Spagna) image

Follow this simple sponge cake recipe and master the art of the classic Italian sponge cake (pan di Spagna). You will love this light, airy and delicious cake that is fat and dairy-free. Enjoy it plain with a cup of tea or coffee or upgrade it to a celebration cake.

Provided by Irina

Categories     Cake

Time 40m

Yield 8

Number Of Ingredients 3

4 eggs
1/2 cup + 1/2 tablespoon (120) g granulated sugar
2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour

Steps:

  • Preheat the oven to 355 degrees F/180 degrees C. Generously butter and flour an 8-inch/20 cm round cake pan and set aside. Place eggs and granulated sugar in a large bowl and slightly beat with a hand whisk.
  • Continue to whisk and bring the bowl over a bain-marie/water bath to warm the mixture up to 104 degrees F/40 degrees C (warm to the touch). Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer until the volume is doubled for about 12 to 15 minutes. Add sifted flour and mix with a rubber spatula.
  • Pour the dough into the prepared pan and bake in the preheated oven for 20 to 25 minutes. Check the readiness of the biscuit with a toothpick or a cake tester: once it comes out clean out of the sponge, the biscuit is ready.
  • Let it cool for 10 minutes in the oven off (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake. Next, remove the sponge from the oven, let it cool for the other ten minutes. Then remove it from the pan by flipping it upside down and cool on a cooling rack, also known as a wire rack.

Nutrition Facts : ServingSize 1 slice, Calories 142 calories, Sugar 15.2 g, Sodium 31 mg, Fat 2.3 g, SaturatedFat 0.7 g, Carbohydrate 26.6 g, Fiber 0.4 g, Protein 4.3 g, Cholesterol 82 mg

SPONGE CAKE



Sponge Cake image

"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining. Explore the test kitchen's step-by-step guide to making sponge cake and discover three ways to use this flexible favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 50m

Yield Makes two 9-inch cake rounds or two 12-by-17-inch sheets of cake

Number Of Ingredients 7

1/2 stick unsalted butter, melted and cooled, plus more for pans
1 1/2 cups cake flour, plus more for pans
9 large eggs, room temperature, separated
1 1/2 cups granulated sugar, divided
1 teaspoon pure vanilla extract
Pinch of coarse salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
  • Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
  • Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.

EASY COFFEE CAKE



Easy Coffee Cake image

Easy Coffee Cake - A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.PLUS - How to make this cake in any size of round, square or rectangular tin.

Provided by Charlotte Oates

Categories     Dessert

Time 55m

Number Of Ingredients 14

3 tbsp instant coffee powder (or coffee granules ground to a powder)
200 g plain flour
2½ tsp baking powder
220 g soft light brown sugar
220 g margarine or butter (butter must be soft at room temperature)
4 medium eggs
2 tsp milk
⅛ tsp salt
200 g butter (soft at room temperature)
400 g icing sugar
¼ tsp vanilla extract
8 tsp instant coffee powder or granules
4 tsp boiling water
A little milk

Steps:

  • Pre-heat your oven to 160ºC/140ºC fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners).
  • Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 220g soft light brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low speed until all of the ingredients are combined.
  • Split the mixture between the two prepared tins. Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
  • Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely.
  • While the cakes are cooling make the coffee buttercream. Start by mixing together the instant coffee powder/granules (8 tsp) with the boiling water (4 tsp). Set aside to cool.
  • In a large bowl beat the butter (200g) and vanilla extract (¼ tsp) on a low speed until soft. Add the icing sugar (400g) and beat on a low speed until combined with the butter and smooth. Gradually add the coffee mixture, 1 tsp at a time. After each addition beat the buttercream until the coffee has been fully combined before adding more.
  • Check the consistency of your buttercream. It should be soft enough that you could spread it onto a slice of bread. If it is too firm, then add a little milk (no more than 1 tsp at a time) until it is your desired consistency.
  • Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
  • Add the top layer of sponge. Again spread ⅓ of the coffee buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe 12 blobs of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Of course, if you don't fancy piping, simply split the buttercream even between the middle and top of the cake.
  • Serve

Nutrition Facts : Calories 521 kcal, Carbohydrate 63.1 g, Protein 4 g, Fat 28.3 g, SaturatedFat 12.6 g, Sodium 274.4 mg, Fiber 0.5 g, Sugar 50.6 g, ServingSize 1 serving

ITALIAN SPONGE CAKE



Italian Sponge Cake image

Soft, delicate and fluffy it's perfect sponge base for any cake.But even in its plain version it's absolutely irresistible

Provided by Italian Recipe Book

Categories     Dessert

Time 1h

Number Of Ingredients 10

5 eggs (room temperature)
⅔ cup sugar
½ cup flour
½ cup corn starch
Pinch of salt
Confectioners sugar
Stand Mixer
9-10 inch Baking Pan
Silicone Spatula
Parchment Paper Liners

Steps:

  • Preheat oven to 320F.
  • Beat eggs with a pinch of salt until foamy. Start adding sugar a few tablespoons at a time. Add next portion once previous sugar has been dissolved.
  • Continue beating egg and sugar mix for 10 more minutes (should take around 15 minutes total).Stand mixer will be really handy.
  • Mix corn starch with flour.Start sifting in corn starch and flour mix into the beaten eggs. Fold it gently moving your spatula from the bottom to the top. Once first portion of flour mix is incorporated, add in another portion. Continue until you have used all the mix.As a result you should get very light and airy batter.
  • Grease and flour the baking pan, remove access flour.Or use a parchment paper liner instead.
  • Pour in the sponge cake batter into the pan. Level with a spatula if needed.
  • Bake in a preheated to 320F oven for 40-50 minutes.
  • Do a toothpick test at 40 minute mark. If toothpick come out dry (not sticky and without any crumbs stuck to it) sponge cake is ready. Otherwise leave for another 5-10 minutes.Of course, look for nice light golden brown color as well.
  • Take the pan out of the oven and let the cake cool before taking it out.Dust with powdered sugar and serve or use further in the other recipe.

COFFEE & SPICES SPONGE CAKE



Coffee & Spices Sponge Cake image

Sponge cakes are great and this one is no exception. Coffee, vanilla and spices, it doesn't get any better than this. Perfect served with ice cream or whipped cream. I have increased the amount of cinnamon, please use the amount that your family prefers.

Provided by Baby Kato

Categories     Dessert

Time 45m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 12

4 tablespoons ground coffee, Colombian
3/4 cup milk
1 cup flour, white
1 teaspoon baking powder
1/2 teaspoon salt
1 -2 teaspoon cinnamon, freshly ground
1/2 teaspoon nutmeg, freshly ground
1/4 teaspoon clove, freshly ground
3 eggs, large
1 cup sugar (vanilla or white)
1 teaspoon vanilla extract, pure
1/4 cup butter, salted, warm, melted

Steps:

  • Combine coffee and milk in a saucepan and bring to a boil.
  • Steep over low heat for 10 minutes.
  • Strain into a measuring cup. T.
  • There should be 1/2 cup flavored milk.
  • Keep the milk warm on low heat.
  • Sift the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside until needed.
  • In a large bowl, beat the eggs for two minutes at high speed until thick, then slowly add the sugar and beat for 4 to 5 minutes longer until the mixture is very light.
  • Using a mixer on low speed, slowly beat in the flavored milk, just until blended.
  • Now beat in the vanilla and slowly fold in the flour mixture just until blended, making sure not too overbeat.
  • Lastly, fold in the melted butter, gently.
  • Pour into a greased and floured 8-inch round cake pan.
  • Bake in a preheated 350 degrees F oven for 20-25 minutes until cake tester inserted in center comes out clean.
  • Let cake cool for 10 minutes, then turn out onto a rack to cool completely, then frost with your favorite chocolate buttercream or coffee frosting.

Nutrition Facts : Calories 332.7, Fat 11.5, SaturatedFat 6.4, Cholesterol 117.6, Sodium 373.4, Carbohydrate 51.6, Fiber 0.9, Sugar 33.6, Protein 6.4

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From tastycraze.com


SPONGE CAKE | WILLIAMS SONOMA
Directions: Preheat an oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper or waxed paper. In a bowl, whisk together the egg yolks and 1⁄2 cup of the sugar until the mixture is pale and the batter is thick enough to leave a slowly dissolving ribbon on the surface when dropped from the whisk, about 4 minutes.
From williams-sonoma.ca


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