Spiced Coffee Sponge Cake Recipes

SPICED TOFFEE CAKE RECIPE

Steps:

• Preheat the oven to 350F/180C/160C Fan. Grease a 20cm by 20cm (8 inches by 8 inces) square tin or line it with baking parchment.
• Measure all the ingredients for the cake into a large mixing bowl. (Remember to sieve the flour to remove any flour clumps.)
• Beat with an electric whisk until the mixture is light and airy. You may need to keep scraping down the sides of the bowl until everything is incorporated.
• Add the mixture to the tin and level it off. Pop it into the oven and cook for 30 minutes. The cake is done when it comes away from the sides of the tin or a skewer inserted in the middle comes out with only a few crumbs attached.
• Remove from the oven and leave to cool for at least 5 minutes before attempting to remove it from the tin. It will be a little fragile straight out of the oven. Leave to cool completely on a cooling rack.
• Once it is cool. Make the buttercream icing.

COFFEE & SPICES SPONGE CAKE

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.

COFFEE SPICE CAKE

Steps:

• Make the coffee; use dark roast.
• Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method-make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).
• Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.
• Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
• Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.
• Pour batter into the pan, smooth off top with spatula.
• Bake for 45 minutes or until the cake tests done.
• Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
• Sprinkle with coarse sugar or dust with powdered sugar.

COFFEE SPONGE CAKE

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.