Coffee Sponge Cake
This Coffee Sponge Cake is a sponge cake flavoured with instant coffee powder. This coffee cake has a soft and fluffy texture and light coffee fragrance.
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Equipment
- 1 square baking pan 8-inch / 20-cm
Ingredients
For meringue:
- 4 egg whites grade A/size: L, room temp.
- ¼ tsp cream of tartar
- 60 g fine sugar about ¼ cup + 2 tsps.
For batter:
- 4 egg yolks grade A/size: L, room temp.
- ⅛ tsp fine salt
- 60 g fine sugar about ¼ cup + 2 tsps
- 50 g corn oil (or other vegetable oil) about ¼ cup
- 1 tbsp instant coffee powder + 2 tsps water
- 60 g milk about ¼ cup
- 120 g cake flour about 1¼ cups
- 1 tsp baking powder
- 1/8 tsp baking soda/sodium bicarbonate
Makes: 8 x 8inch rectangle, 2.5inch height
Instructions
- Coat 8-inch (20-cm) square baking pan with oil, then line with parchment paper.
- Add a tray of water in the oven, about 2 cups, preheat oven to 160°C/320°F.
- 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).
- 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.
- Sift together cake flour, baking powder and baking soda, then sift again into coffee egg yolk mixture, mix until combined.
- Add meringue to batter in 3 batches, mix gently using a balloon whisk. 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.)
- Pour batter into baking pan, tap baking pan again for a few times.
- 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).
- Drop baking pan from 1 foot high onto countertop (to minimize shrinkage).
- Unmould the cake and set aside on wire rack until completely cooled.
- Cut coffee sponge cake into pieces when fully cooled.
Video
Notes
This recipe yields a square cake (8-inch) divided into 24 pieces.
The nutritional value for reference is for 1 piece of cake
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.
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.
Nutrition (per serving)
Calories: 70kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 31mgSodium: 51mgPotassium: 33mgFiber: 0.1gSugar: 5gVitamin A: 45IUCalcium: 19mgIron: 0.2mg
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