Coffee Sponge Cake

This Coffee Sponge Cake is one of the best cakes I've made. Why? Because it is so good that me and my husband finished the whole thing in 2 days! The cake is so light and the frosting has just the right sweetness to it.
I adopted the recipe from my famous Mocha Roll. Soft, spongy, fluffy and very delicious! If you are fan of Philippines's Goldilocks' Mocha Cake, well, you just found it. 
So, what made this cake different from the Mocha Roll?  Aside from the shape which is obvious, I baked this using a smaller pan so I can achieve the thickness that I like and made the frosting easier then topped it with chopped roasted peanuts. Perfect! 

I baked this cake using an 13 x 9 pan. I divided the cake in half, frost the first half and place the other half on top. I frosted it again and topped with peanuts. The frosting is a simple buttercream. Softened butter and icing powder infused with coffee. Super easy to make. I encourage you to give it a try.  A cake that I know for sure you will make again and again.
​Let me know what you think about this recipe by leaving a comment below. Enjoy! 
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CoffeE sponge Cake Recipe

Ingredients:

• 1 cup cake flour
• 1/2 cup sugar
• 1/2 tbsp baking powder
• 1 tbsp instant coffee powder
• 1/2 tsp salt
• 4 egg yolks
• 1 tbsp instant coffee powder dissolved in 1/4 cup hot water
• 1/4 cup oil (I used olive oil)
• 4 egg whites
• 1/4 tsp cream of tartar
• 1/4 cup sugar

Frosting

•  1 tbsp instant coffee powder
• 1 tbsp hot water
• 1 cup softened unsalted butter
• 3/4 cup powdered / icing sugar​ ​

Cake Flour Substitute

• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp cornstarch.
• Sift flour 5 times.

​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour. 

​Video

​Video

Procedure:

• Preheat oven to 350 degrees F. Line a 13X 9  pan with parchment paper. (I used a 13 x9 cookie sheet and lined the whole tray including the sides to give the cake enough room to rise during baking).  
• In a bowl, whisk egg whites until frothy. Add cream of tartar. 
• Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Set aside.  
• In another bowl, combine all the liquid ingredients (coffee, egg yolks and oil). Set aside.
• In a mixing bowl, sift together flour, sugar, baking powder, coffee powder and salt.  Stir to combine.
• Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.
• Using a spatula, gently fold in the egg whites mixture into the batter mixture.
• Pour the batter evenly into the prepared pan and smooth top with a spatula. Tap the pan a few times to remove air packets.
• Bake for 20 minutes. Cake is ready if toothpick inserted comes out clean. 
• Remove from oven and cool on wire rack.​

• In  a small bowl, dissolve coffee and hot water. Stir until coffee granules are fully dissolved. Set aside to cool.
• In a medium bowl, beat butter until creamy. Using a sieve, add icing sugar and sift. Add dissolved coffee. Beat until light, smooth and fluffy.
• Trim sides of the cake and slice in half. Peel off the parchment paper and transfer the cake to a plate or cake board. Spread half of the frosting evenly on top of the first half. Place the 2nd half half on top of the frosted cake and spread the remaining frosting on top. Smooth using a spatula. Top with chopped roasted peanuts. Using a spatula, press the nuts lightly to stick to the frosting.
• Slice, serve and enjoy! 
• Store in the refrigerator. 

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TIPS AND nOTES:

• Adjust the coffee content if desired. 
• Eggs must be room temperature.
• Do not overbake. Make sure to check before the set time as oven temperature varies.
• For the frosting, make sure the coffee has cooled down before adding to the butter. 

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Chocolate Cake

MOcha Roll