Coffee Sponge Cake Food

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

COFFEE SPONGE CAKE

Steps:

• 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.

COFFEE & SPICES SPONGE CAKE

Steps:

• Combine coffee and milk in a saucepan and bring to a boil.
• Steep over low heat for 10 minutes.
• Strain into a measuring cup. T.
• There should be 1/2 cup flavored milk.
• Keep the milk warm on low heat.
• Sift the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside until needed.
• In a large bowl, beat the eggs for two minutes at high speed until thick, then slowly add the sugar and beat for 4 to 5 minutes longer until the mixture is very light.
• Using a mixer on low speed, slowly beat in the flavored milk, just until blended.
• Now beat in the vanilla and slowly fold in the flour mixture just until blended, making sure not too overbeat.
• Lastly, fold in the melted butter, gently.
• Pour into a greased and floured 8-inch round cake pan.
• Bake in a preheated 350 degrees F oven for 20-25 minutes until cake tester inserted in center comes out clean.
• Let cake cool for 10 minutes, then turn out onto a rack to cool completely, then frost with your favorite chocolate buttercream or coffee frosting.

COFFEE SPONGE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Select a 10" tube/bundt pan and make sure it is free of grease.
• Beat egg whites until frothy, sprinkle with cream of tartar; continue beating until soft peaks form.
• Gradually beat in 1/3 cup fruit sugar and beat until stiff, but not dry.
• Beat egg yolks until lemon coloured and gradually beat in 1 1/3 cup fruit sugar. Beat until thick.
• Blend together flour, baking powder and salt.
• Stir dry ingredients into egg yolk mixture, alternately with coffee.
• Fold in pecans.
• Carefully fold batter into the meringue.
• Turn into pan. Cut through the batter with a knife to eliminate air bubbles.
• Bake for 60 to 75 minutes.
• As soon as cake is ready, invert it onto a wine bottle allowing it to cool completely.
• To remove from the pan, loosen with a knife or spatula and shake carefully from the pan.
• For Frosting:Melt chocolate, butter and instant coffee over boiling water. Remove from heat and add icing sugar, salt, egg, milk and rum extract.
• Blend thoroughly.
• Set in a pan of ice water and beat until stiff with an electric mixer. Add more icing sugar if necessary.
• Ice cooled cake.

COFFEE FLAVOURED SWISS ROLL SPONGE CAKE

Steps:

• First sift the flour and coffee together for 5-6 times. After sifting, do not touch the flour with your hands.
• Separate the eggs.
• Beat the egg whites until very soft.
• Add the sugar to it and beat.
• Add one cup of butter and beat.
• Add the other cup of butter as well and mix.
• Now one after another, add the egg yolks and mix.
• Little by little add the flour and fold it into the batter.
• Grease a rectangular tray and pour the mixture in it.
• Bake it in a preheated oven until cooked.
• After it is baked, quickly take it out from the oven.
• Soak a cloth in water and wrap the cake in the cloth.
• Let it cool for an hour or so.
• To make the topping: Mix the ground coffee and sugar in the cream; the cofee flavored cream topping is ready.
• Unwrap the cake out of the cloth and apply the tasty topping inside the cake.
• Roll it again and place the cream on to it.
• Garnish it with some walnuts.
• Enjoy.

COFFEE AND BANANA SPONGE CAKE

Steps:

• #1 Way of Making;.
• Grease and flour or line with baking paper, a square 8" cake pan.
• Heat oven to 350'C/180'F.
• Cream together the butter and sugar until light and fluffy.
• Beat in the coffee essence.
• Mix in the mashed bananas.
• Add egg and milk.
• Sift together the dry ingredients and fold into creamed mixture.
• Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin.
• Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.
• When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.
• #2 Way of Making;.
• Sift flour and baking powder and salt into bowl of mixer.
• Add in the sugar, egg, coffee essence and mashed bananas.
• Stir the baking soda into the milk and add to bowl.
• Melt the butter and add last.
• Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8" tin.
• Bake 35mins approx and continue as for #1.
• *For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.