Coffee Sponge Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 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
directions
- 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.
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