This Coffee Sponge Cake is flavoured with instant coffee powder. This cake has a soft and fluffy texture and light coffee fragrance, it is great to serve on its own or made into birthday cake.

CHINESE VERSION: 咖啡海绵蛋糕

Sponge Cake Coffee flavour

 

Coffee Sponge Cake | MyKitchen101en

Ingredients for meringue:

  • 4 egg whites (grade A/size: L, room temp.)
  • 1/4 tsp cream of tartar
  • 60 g (about 1/4 cup + 2 tsps.) fine sugar

Ingredients for batter:

  • 4 egg yolks (grade A/size: L, room temp.)
  • 1/8 tsp fine salt
  • 60 g (about 1/4 cup + 2 tsps.) fine sugar
  • 50 g (about 1/4 cup) corn oil (or other vegetable oil)
  • 1 tbsp instant coffee powder + 2 tsps plain water
  • 60 g (about 1/4 cup) milk
  • 120 g (about 1 1/4 cups) cake flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda/sodium bicarbonate

Directions:

1 Coat 8-inch (20-cm) square baking pan with oil, then line with parchment paper.

Sponge Cake Coffee flavour

 

2 Add a tray of water in the oven, about 2 cups, preheat oven to 160°C/320°F.

Sponge Cake Coffee flavour

3 Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

Sponge Cake Coffee flavour

4 Combine egg yolks, salt and sugar, beat until thick. Add in corn oil, beat until combined. Add plain water to instant coffee powder, stir until dissolved, add in milk, mix well. Add coffee milk to egg yolk mixture, mix well.

Sponge Cake Coffee flavour

 

5 Sift together cake flour, baking powder and baking soda, then sift again into coffee egg yolk mixture, mix until combined.

Sponge Cake Coffee flavour

6 Add meringue to batter in 3 batches, mix gently using a balloon whisk.

7 Fold gently with spatula until well mixed, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)

8 Pour batter into baking pan, tap baking pan again for a few times.

9 Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. Do not open the oven door during the first 30 minutes of baking or the cake might collapse when out of oven.)

10 Drop baking pan from 1 foot high onto countertop (to minimize shrinkage).

Sponge Cake Coffee flavour

11 Unmould the cake and set aside on wire rack until completely cooled.

Sponge Cake Coffee flavour

12 Cut into pieces when fully cooled.

Sponge Cake Coffee flavour