Coffee Sponge Cake

The cake looks moist and wet like steamed 'kueh' but is spongey and light. It manage to stay firm when its cooled and cut.

A recipe to keep..



Ingredients A
120g flour
120ml whipping cream
4 egg yolks

Ingredients B : mix to melt the coffee
2 tbsp of instant coffee powder(I used Nescafe Classic Instant coffee)
2 tbsp of hot water

Ingredients C
4 egg whites
1/2 tsp cream of tartar
130g sugar

Method
1. Mix warm coffee with whipping cream and stir till its evenly mixed. It should smell like Cafe Latte and has a nice brown colour.
2. Beat egg whites with cream of tartar and sugar till it peaks.
3. Then add egg yolks, one at the time and continue to whisk till its well blended.

* the batter should look silky smooth and yellow in colour.

4. Add coffee milk and continue to whisk till its well combined.
5. Turn off the cake mixer and fold in flour till its well combined.
6. Pour batter into cake pan.(I used a square tin).
7. Bake at preheated oven 180 deg C for 20 mins then reduce heat to 170 deg C for another 10 mins or till done.
8. Remove from the oven and cool completely before slicing.

Hi Gina,

Txs for this sharing. The cake seems easy so wud like to try it. May I know wats "coffee milk"..method #4? Its not stated anywhere in the ingredients list. Txs.

Poh Sim,

I think coffee milk is from the first step - coffee with the whipping cream.

Hehe..silly me!! U r rite Belinda.

oops..sorry for replying late. The recipe is now printed into 4x6 Post cards by my supplier. Under the Ao Mori Silicone ware branding. If you visit SG and my store, do ask for a copy of it.

GIna,

Thanks for the recipe.. I've been looking for a successful sponge cake recipe... the rest that I've tried failed miserably..

Hi Gina,

Thanks a lot for sharing the recipe. Would like to bake this cake. Would like to clarify two things with you before I begin :
(1) Use the balloon whisk to beat the egg whites & continue to use the same whisk for the egg yolks & coffee mixture?
(2) May I know the size of the square tin you used to bake this cake?

- Yew Yen
http://yewyen.vox.com/

Hi KitchenCapers,
really appreciate you posting a lot of different recipes for us to try, with great pics too! I enjoy reading them, Especially bcos they are tried and tested, no need to TK. Keep on the good work! I look forward to you publishing a cookbook one day???

yewyen wrote:Hi Gina,

Thanks a lot for sharing the recipe. Would like to bake this cake. Would like to clarify two things with you before I begin :
(1) Use the balloon whisk to beat the egg whites & continue to use the same whisk for the egg yolks & coffee mixture?
(2) May I know the size of the square tin you used to bake this cake?

- Yew Yen
http://yewyen.vox.com/

hi yew yen

1. yes
2. well, I use a 7 inch square tin.

Please note that this cake is very unique. Its a bit 'wet' in texture, not like the usual sponge cake. But very nice and tender/light.

habaker

Actually I have more recipes to share. But realised that many of the ingredients may be not available in Malaysia. So better not share.

I created the recipes to promote the exotic ingredients I have in my store.

Cookbook? not likely. Already check how much it will cost me and in the end, the money was use to open my shop instead. Not cheap! But some of my Hakka cooking recipes are printed in Australian Travel and Cooking books..