Coffeespicesspongecake Recipes

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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

SPICED APPLESAUCE COFFEE CAKE



Spiced Applesauce Coffee Cake image

Provided by Sandra Lee

Time 6h40m

Yield 10 servings

Number Of Ingredients 12

Butter flavored cooking spray
1 (16-ounce) box pound cake mix (recommended: Betty Crocker)
3/4 cup cinnamon applesauce
1/3 cup pasteurized packaged egg whites
1 teaspoon pumpkin pie spice
1/2 teaspoon almond extract
1/4 cup baking mix (recommended: Bisquick)
2 tablespoons brown sugar
3/4 cup chopped walnuts
1 (.74-ounce) packet spiced cider drink mix (recommended: Alpine)
1 tablespoon butter, melted
Whipped topping flavored with vanilla extract, for serving

Steps:

  • Lightly spray a 6-cup souffle dish with butter-flavored cooking spray and set aside. Make a foil ring 1/2-inch thick for souffle dish to sit on and place inside the bottom of a 5-quart slow cooker.
  • In a large bowl, combine cake mix, applesauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into souffle dish and set aside.
  • In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping several times to swirl.
  • Place souffle dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tester comes out clean. Do not lift lid to check cake for the first 3 hours.
  • Cool in souffle dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping.

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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