Coffee Sponge Cake

Recipe by WaterMelon
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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