Coffee Sponge Cake
This light and fluffy coffee sponge cake is perfect for coffee lovers. With a soft, airy texture and a delicate coffee aroma, it’s ideal for afternoon tea or as a base for layered desserts.
Ingredients
For the Cake:
• 1½ cups (190 g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 tbsp instant coffee powder, dissolved in 2 tbsp hot water
• ¾ cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• ¼ cup (60 ml) whole milk
• 1 tsp vanilla extract
Instructions
1. Prepare the pans: Preheat the oven to 180 °C (350 °F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy.
4. Incorporate the eggs and flavoring: Add the eggs one at a time, beating well after each addition. Mix in the dissolved coffee and vanilla extract until fully combined.
5. Combine wet and dry: Add the dry ingredients in two additions, alternating with the milk. Mix gently after each addition until just combined. Do not overmix to keep the cake light.
6. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack and allow to cool completely.
Tip: For an extra touch, dust the cooled cake with powdered sugar or layer it with whipped cream and chocolate shavings.
#coffeespongecake #coffeecake #homebaking #dessertlover #explore