Prep 45 mins
Cook 25 mins
Original recipe by Elinor Klivans. A variatian of hot milk sponge cake. I will be using this recipe to make a 'tiramisu' layered torte. If you want a higher cake (or 2 layers without slicing), double the recipe. To make a layered cake, it's best to brush with syrup before filling/frosting to prevent a dry cake. (Recipe makes one 9" round cake.)
- 3⁄4 cup cake flour, plus
- 2 tablespoons cake flour
- 3⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄2 cup milk
- 3 large eggs
- 2⁄3 cup sugar
- 1⁄2 teaspoon vanilla extract
- 2 teaspoons instant coffee granules, dissolved in
- 2 teaspoons water
- 2 teaspoons instant coffee granules
- 1 tablespoon sugar
- 1⁄4 cup warm water
- 1⁄4 cup Kahlua (or brandy or other coffee-flavored liqueur)
- 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.
The cake didn't turn out for me. It was dense and didn't rise. Instead of adding the flour while mixing on low speed, then adding the milk, also on low speed, I think it would have turned out better mixing by hand with my spatula. Alternating the flour and milk in two or three batches makes sense too. I'll update when I try this next. In the meantime, I've gone back to my no-fail coffee sponge cake recipe. And today's disaster is currently sitting in the compost!
I used this recipe as a starting point for a coffee & cream cake idea I had. It worked out great! Here's what I did... I doubled the recipe to make a 2 layer 9 in. cake, left the coffee out of the batter, and added extra vanilla. I didn't use the coffee syrup, because the cake was plenty moist without it! I spread a layer of caramel between the 2 layers, then frosted the outside with a vanilla cream frosting and a coffee frosting. Then I decorated with chocolate covered coffee beans. Thanks a bunch for the sponge cake recipe/idea!!