Coffee Sponge Cake Recipes Recipe For Shrimp

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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

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

COFFEE AND BANANA SPONGE CAKE



Coffee and Banana Sponge Cake image

Makes a nice afternoon tea sponge cake or after dinner dessert served with coffee. I have listed two different ways of making this cake, #2 I believe to be easier :) I am always looking for easier ways!!!! However it depends on how you like to make your cakes. This cake is a little heavier than a 'true' sponge. Also goes nicely, unfilled and not frosted, warm, with custard for dessert.

Provided by Jen T

Categories     Dessert

Time 45m

Yield 1 8

Number Of Ingredients 11

4 ounces sugar
4 ounces butter
2 bananas (mashed with a fork)
1 tablespoon coffee extract (in NZ I use 'Bushells' coffee essence)
1 egg (lightly beaten)
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
whipped cream, for joining

Steps:

  • #1 Way of Making;.
  • Grease and flour or line with baking paper, a square 8" cake pan.
  • Heat oven to 350'C/180'F.
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the coffee essence.
  • Mix in the mashed bananas.
  • Add egg and milk.
  • Sift together the dry ingredients and fold into creamed mixture.
  • Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin.
  • Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.
  • When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.
  • #2 Way of Making;.
  • Sift flour and baking powder and salt into bowl of mixer.
  • Add in the sugar, egg, coffee essence and mashed bananas.
  • Stir the baking soda into the milk and add to bowl.
  • Melt the butter and add last.
  • Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8" tin.
  • Bake 35mins approx and continue as for #1.
  • *For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.

Nutrition Facts : Calories 2333.9, Fat 103.8, SaturatedFat 63.1, Cholesterol 446.9, Sodium 2725.6, Carbohydrate 319.2, Fiber 11.2, Sugar 144.4, Protein 33.2

MOCHA SPONGE CAKE



Mocha Sponge Cake image

This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.

Provided by Kimberly D

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h15m

Yield 12

Number Of Ingredients 11

1 tablespoon instant espresso powder
1 tablespoon unsweetened cocoa powder
3 tablespoons hot water
1 tablespoon coffee flavored liqueur
1 tablespoon chocolate liqueur
1 cup sifted cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 egg whites
3 egg yolks
1 cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
  • In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
  • In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
  • Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 27.8 g, Cholesterol 51.2 mg, Fat 1.3 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 126 mg, Sugar 17.8 g

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

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