Step right up, coffee lovers! I’ve got a recipe that will knock your socks off – a coffee sponge cake recipe so divine, it will have you coming back for seconds (and maybe even thirds). What makes this coffee cake so special, you ask? Well, my friends, it’s all in the ingredients.
First of all, we’ve got instant coffee powder – the secret ingredient that packs a punch of rich coffee flavor into each and every bite. And don’t worry, there’s no need to brew a pot of coffee for this recipe. Just mix a tablespoon of instant coffee powder with some boiling water, and voila – instant coffee at your fingertips.
Next up, we’ve got some chopped pecans for added crunch and texture. And I haven’t even mentioned the best part yet – a luscious layer of chocolate icing draped over the top. Trust me when I say that this isn’t your average coffee cake.
So if you’re looking to impress your friends and family with your baking skills, or if you simply want to treat yourself to something sweet and indulgent, then keep on reading. This coffee sponge cake recipe is easy to follow and produces moist, fluffy, and oh-so-delicious results every time. So what are you waiting for? Let’s get baking!
Why You’ll Love This Recipe
When it comes to cake, it’s hard to beat a light and fluffy sponge. But what about a coffee sponge cake? Yes, you heard that right! Picture this: moist and tender layers of sponge infused with rich coffee flavor, topped with a dusting of icing sugar, chopped pecans, and even a drizzle of melted chocolate. Sounds like heaven, doesn’t it?
This coffee sponge cake recipe combines the irresistible aroma and taste of coffee with the soft and airy texture of a classic sponge cake. The secret to its success? A generous amount of instant coffee powder mixed with boiling water to create an intense coffee syrup that’s added to the batter. And let me tell you, the result is phenomenal.
But what makes this coffee sponge stand out from any other cake recipe is its versatility. You can pair it with a frothy cappuccino for breakfast, indulge in it as an afternoon treat, or serve it as a dessert alongside whipped cream and fresh berries. With its deep coffee flavor and delectable texture, it makes an impression no matter what.
Let’s face it; Coffee is life for many of us. And when we combine the rich flavors of coffee with the delicate fluffiness of a perfect sponge cake, we have ourselves a winning combination. This recipe yields incredible results every time – soft yet sturdy layers boasting rich coffee flavor create an unforgettable sensory experience.
So why won’t you grab your apron and give this delicious coffee sponge cake recipe a try? I guarantee that you’ll fall in love with its easy preparation process and unbeatable taste the moment you take your first bite. It might just become your new favorite cake recipe!
Here’s a list of everything you’ll need to make this delicious Coffee Sponge Cake Recipe:
- 3 large eggs
- 1 cup caster sugar
- 200 g unsalted butter, melted
- 1 tsp vanilla extract
- 2 tbsp instant coffee diluted in 1 cup of boiling water
- 175 g all-purpose flour, sifted
- 2 tsp baking powder
- A pinch of salt
For the icing:
- 1 tbsp instant coffee powder
- 2 tbsp hot milk
- 3 cups icing sugar
- Chopped pecans or walnuts
- Grated chocolate
Note: If self-raising flour is being used instead of regular flour, omit the baking powder in this recipe.
The Recipe How-To
Now that we have all of our ingredients laid out, it’s time to start making our delicious Coffee Sponge Cake!
Step 1: Preheat the Oven
Preheat your oven at 160°C (or gas mark 3) and grease a 9-inch cake pan.
Step 2: Prepare the Dry Ingredients
In a mixing bowl, sift 200g self-raising flour, 2 tsp baking powder, and 1 tsp cream of tartar. Add in a pinch of salt and mix everything together.
Step 3: Mix the Wet Ingredients
In a separate bowl, cream together 100g unsalted butter and 175g caster sugar until light and fluffy. Then, add in 3 large eggs, one at a time, mixing well after each addition. Finally, dissolve 1 tbsp instant coffee powder into 1 tbsp hot water, stirring until combined.
Step 4: Combine the Dry and Wet Mixtures
Slowly add the sifted dry ingredients (flour mixture) to the wet mixture (butter/sugar mixture) in sections of 3 or 4. Mix it all together using a spatula or a wooden spoon until just combined.
Step 5: Bake the Cake
Add the cake batter into the greased pan and smooth out the surface with a spatula. Bake for 30 to 35 minutes or until an inserted toothpick comes out clean.
Step 6: Make Coffee Icing Topping
While waiting for the cake to bake, mix together 1 cup icing sugar, 2 tbsp instant coffee powder, and enough hot milk to form a smooth paste. Set aside.
Step 7: Cool and Decorate
Once fully baked, remove your Coffee Sponge Cake from its cake pan and transfer it onto a cooling rack to cool completely for about 10-15 minutes. Drizzle the coffee icing topping over the top of the cake and sprinkle with some chopped pecans or walnuts.
That’s all there is to it! Serve and indulge in the fluffy, aromatic, and rich coffee flavors of this easy Coffee Sponge Cake recipe. Enjoy!
Substitutions and Variations
When it comes to making the perfect coffee sponge cake, there are tons of ways you can switch up the recipe to make it even more delicious! Here are some variations and substitutions you can try:
– Chocolate coffee sponge cake: Add 1/2 cup chocolate chips or chunks to the batter for a rich, chocolatey twist on this classic recipe. You can also melt chocolate and drizzle over the top of the finished cake for an extra decadent touch.
– Pecan coffee sponge cake: Fold in 1/2 cup chopped pecans into the batter for a nutty crunch. You can also sprinkle chopped pecans on top of a streusel topping for added texture.
– Japanese-style cotton sponge coffee cake: Swap out the all-purpose flour with a mix of cake flour and cornstarch for a light, fluffy texture that’s similar to Japanese-style cotton sponge cakes.
– Espresso cream cheese frosting: Mix 8 oz. softened cream cheese with 1/4 cup powdered sugar and 2 Tbsp. instant espresso powder until smooth. Spread over cooled cake or use as filling between layers.
– Coffee walnut streusel topping: Mix together 1/4 cup sugar, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp of salt, and 3 Tbsp. melted butter until crumbly. Stir in 1/4 cup chopped walnuts and sprinkle over batter before baking.
– Moist coffee cake: Replace half of the butter with an equal amount of unsweetened applesauce or plain Greek yogurt for a moist and healthier option.
No matter which variation you choose, these substitutions will add lots of flavor and textures to your classic coffee sponge cake recipe!
Serving and Pairing
This Coffee Sponge Cake Recipe is a versatile treat that can be served at any time of day. It pairs perfectly with a cup of rich coffee or tea, bringing out the delicious essence of the cake’s flavor.
For an indulgent dessert, you can slice and serve the cake with a dollop of freshly whipped cream and a sprinkle of chopped pecans or walnuts. Feeling even more decadent? Drizzle some melted chocolate on top for an extra special touch.
For a morning or afternoon snack, simply slice and serve this easy coffee cake alongside a hot cup of coffee or tea. The moist sponge cake will beautifully absorb the coffee’s flavors, elevating your coffee experience to another level.
For a Japanese inspired dessert, you can pair this Coffee Sponge Cake Recipe with rich coffee cotton sponge, entremet cakes like Chocolate Passion Fruit or humble Kasutera for the perfect treat.
No matter how you serve it, this Coffee Sponge Cake Recipe will leave you feeling satisfied and craving for more. Its easy baking process makes it an ideal go-to recipe for any occasion.
Make-Ahead, Storing and Reheating
One of the things I love about this recipe is that you can make it ahead of time, making it a great option for when you have guests coming over. To make coffee sponge cake in advance, follow the recipe as directed and then wrap it up tightly with plastic wrap. This will keep the cake moist and fresh for up to three days.
If you’re short on time, there’s no need to worry. This coffee sponge cake reheats well, so you can serve it freshly warmed up to your guests. You can reheat slices in the microwave on high for 10-15 seconds or until the cake is slightly warm. Alternatively, you can reheat the entire cake in a preheated oven at 180C (350F) for 10 minutes.
Storing this coffee sponge cake is easy too, just place it in an airtight container at room temperature for up to three days. If you plan on keeping it for longer than that, I would suggest freezing the cake. To do this, wrap it up tightly with plastic wrap and place it in a freezer-safe bag. The coffee sponge cake can be stored in the freezer for up to two months.
When ready to eat, defrost the cake by leaving it at room temperature for an hour or until fully thawed. Then reheat it as previously mentioned, and enjoy a slice of deliciously moist and fluffy coffee sponge cake.
Overall, this recipe is perfect for anyone who wants to impress their guests or have a delicious treat ready to go at any time. With these make-ahead, storing and reheating tips, you can ensure your coffee sponge cake stays fresh and tasty every time you serve or eat it.
Tips for Perfect Results
Baking an ideal coffee sponge cake can seem daunting, but with the right tips, it can become a simple task. Here are some tips for creating a perfect coffee sponge cake every time:
1. Be precise with measurements
When baking, precision is key. Even small deviations from the recipe can make a big difference in the final result. For instance, substituting self-raising flour with all-purpose flour will affect how the cake rises. So, ensure to follow the ingredient list and measurements accurately.
2. Use room temperature ingredients
Using room temperature ingredients ensures that everything mixes together evenly and results in a better texture in your cake – especially for butter and eggs.
3. Prepare your pans well
Thoroughly grease your pans with oil or butter before adding the batter in to prevent sticking of cake onto the pan.
4. Whip egg whites stiffly
Stiffly beaten egg whites will increase the volume and provide structure to your cake so be patient while beating them.
5. Do not overmix
Overmixing the batter will break down gluten, resulting in a dense cake. Mix until no flour lumps remain, just enough to ensure all ingredients are combined.
6. Don’t open the oven too soon
Resist the temptation to open your oven frequently while baking as this can cause your cake to fall and lose its lightness.
By following these tips, you’ll avoid common mistakes when making coffee sponge cakes resulting in a delicious fluffy cake that will be almost too beautiful to cut into pieces!
As a barista, I have encountered various questions about coffee, and I understand that some readers may have questions or concerns regarding this recipe. That is why in this section, I have compiled some frequently asked questions and provided answers to clear up any confusion or doubts you may have. So, without further ado, let’s dive into the FAQ section of this recipe!
What makes coffee cake different from cake?
What sets coffee cakes apart from other cakes is their distinctive topping made of streusel rather than frosting. They have a delectable blend of flavors from swirls of streusel, nuts, fruits or chocolate incorporated within them. Though some might have a glaze drizzled on top, they are typically not frosted.
Can you put coffee in cake batter?
To infuse your cake with a rich coffee flavor, simply dissolve a tablespoon of coffee in 1 1/4 cups of water. Then, use this coffee mixture in place of the water when making your cake batter according to the instructions on the box. Finally, bake and cool your cake as directed for a deliciously caffeinated dessert.
What makes a coffee cake a coffee cake?
If you’re looking for a delectable treat that pairs perfectly with your favorite cup of joe, then coffee cake is the way to go! Though it’s called coffee cake, there’s actually no coffee flavor in the cake itself – it’s just a cake topped with a yummy crumbly mixture designed to be eaten with a steaming cup of coffee. The cake is usually one layer and has a tender texture that blends perfectly with the crunchy, crumbly topping.
How to make a Mary Berry coffee cake?
To prepare a delectable coffee-flavored walnut cake, you will require softened unsalted butter weighing 100g/3½oz along with additional butter for greasing. Also, 100g/3½oz caster sugar, 2 large free-range eggs, 100g/3½oz self-raising flour, 1 level teaspoon baking powder, 50g/1¾oz chopped walnuts, and 1 tablespoon of coffee essence will be necessary.
In conclusion, this coffee sponge cake recipe is perfect for any occasion. It’s moist, fluffy, and bursting with rich coffee flavor. With easy-to-find ingredients and simple instructions, this cake recipe is perfect for beginner bakers and experienced cooks alike.
What makes this cake truly special is the addition of the streusel topping, which adds a delicious crunch and nuttiness to every bite. The combination of coffee and cinnamon-flavored streusel is a match made in heaven.
Plus, this recipe is highly adaptable. You can use different types of nuts, such as pecans or chopped walnuts, or even add chocolate chips or fruit to the batter for an extra burst of flavor.
Overall, this coffee sponge cake recipe is a must-try. It’s easy, delicious, and sure to impress your friends and family. So why not give it a try? Your taste buds will thank you.
Coffee Sponge Cake Recipe
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup fruit sugar
- 5 egg yolks
- 1 1/3 cups fruit sugar
- 1 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coffee, strong
- 1/2 cup pecans, finely chopped
Cafe Royale Frosting
- 4 squares chocolate, unsweetened
- 4 tablespoons butter
- 4 teaspoons instant coffee powder
- 2 cups icing sugar, sifted
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1 teaspoon rum extract
- Preheat oven to 350 degrees Fahrenheit.
- Select a 10” tube/bundt pan and make sure it is free of grease.
- Beat egg whites until frothy, sprinkle with cream of tartar; continue beating until soft peaks form.
- Gradually beat in 1/3 cup fruit sugar and beat until stiff, but not dry.
- Beat egg yolks until lemon coloured and gradually beat in 1 1/3 cup fruit sugar. Beat until thick.
- Blend together flour, baking powder and salt.
- Stir dry ingredients into egg yolk mixture, alternately with coffee.
- Fold in pecans.
- Carefully fold batter into the meringue.
- Turn into pan. Cut through the batter with a knife to eliminate air bubbles.
- Bake for 60 to 75 minutes.
- As soon as cake is ready, invert it onto a wine bottle allowing it to cool completely.
- To remove from the pan, loosen with a knife or spatula and shake carefully from the pan.
- For Frosting:Melt chocolate, butter and instant coffee over boiling water. Remove from heat and add icing sugar, salt, egg, milk and rum extract.
- Blend thoroughly.
- Set in a pan of ice water and beat until stiff with an electric mixer. Add more icing sugar if necessary.
- Ice cooled cake.
Add Your Own Notes
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