This is a print preview of "Coffee Sponge Cake With Coffee Cream Icing" recipe.

Coffee Sponge Cake With Coffee Cream Icing Recipe
by Global Cookbook

Coffee Sponge Cake With Coffee Cream Icing
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  Servings: 1

Ingredients

  • 6 x Large eggs, separated
  • 1 1/2 c. sugar
  • 1/2 c. water
  • 1/4 tsp salt
  • 1 c. flour
  • 3/4 tsp cream of tartar
  • 2 tsp instant coffee

Directions

  1. Mix the flour, salt, and coffee. Beat the egg yolks till color has lightened and they have thickened; then, fold into dry ingredients. Beat the egg whites and cream of tartar to stiff peaks. Bring the sugar and water to a boil, and cook to the hard crack stage. Pour over the egg whites whilst beating constantly.
  2. Fold the egg whites into the batter, and bake in a bain marie in a 300 degree oven till an inserted knife comes out clean, 30 minutes. Allow to cold completely before removing from the pan.
  3. Icing
  4. 1/2 c butter [Don't SUBSTITUTE]
  5. 4 C powdered sugar2 - 4 t instant coffeeheavy cream
  6. Cream the butter till light and fluffy, then beat in the powdered sugar a c. at a time. Fold in the powdered coffee, then beat in cream a tablespoonful at a time till the frosting reaches the desired consistency.
  7. Ice the cooled cake, dust with powdered sugar or possibly finely powdered instant coffee for a nice finish.