Coffee and Cream Sponge Cake

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About the Recipe

The Coffee and Cream Sponge Cake is a delectable dessert that marries the bold and aromatic flavors of coffee with the light and fluffy texture of a classic sponge cake. This elegant treat consists of two layers of moist sponge cake infused with the rich essence of coffee, generously filled with a velvety coffee cream that strikes a perfect balance between sweetness and the robust notes of coffee. Topped with your choice of chocolate shavings, cocoa powder, or coffee beans, this cake is not only a delightful indulgence but a beautiful centerpiece for any occasion. Whether enjoyed with a cup of coffee or as the star of your dessert table, the Coffee and Cream Sponge Cake promises to awaken your senses with every delightful bite.

Ingredients

Ingredients:

For the Sponge Cake:

4 large eggs

1 cup granulated sugar

1 cup all-purpose flour

2 tablespoons instant coffee powder (dissolved in 2 tablespoons of hot water)

1 teaspoon baking powder

1/2 teaspoon salt

For the Coffee Cream Filling:

1 1/2 cups heavy cream

1/4 cup confectioner’s sugar (powdered sugar)

2 tablespoons instant coffee powder (dissolved in 2 tablespoons of hot water)

Preparation

Instructions:

For the Sponge Cake:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.

In a small bowl, dissolve the instant coffee powder in hot water and let it cool to room temperature.

In a separate bowl, combine the flour, baking powder, and salt. Set this dry mixture aside.

In a large mixing bowl, beat the eggs and sugar together with an electric mixer until the mixture becomes thick, pale, and doubled in volume. This should take about 5-7 minutes.

Gently fold the dry mixture into the egg and sugar mixture using a spatula. Be gentle to maintain the volume.

Add the cooled coffee mixture and fold it into the batter until well combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for a few minutes. Then, transfer them to a wire rack to cool completely.

For the Coffee Cream Filling:

1. In a small bowl, dissolve the instant coffee powder in hot water and let it cool to room temperature.
2. In a separate bowl, beat the heavy cream and confectioner’s sugar with an electric mixer until stiff peaks form.
3. Gently fold the cooled coffee mixture into the whipped cream until well combined.

Assembling the Cake:

1. Place one of the sponge cakes on a serving platter.
2. Spread a generous layer of the coffee cream filling over the cake.
3. Carefully place the second sponge cake on top.
4. Frost the top of the cake with the remaining coffee cream mixture. You can decorate the cake with chocolate shavings, cocoa powder, or coffee beans if desired.
5. Refrigerate the cake for a few hours to allow the flavors to meld.
6. Slice and serve your Coffee and Cream Sponge Cake, and enjoy!

This cake is a delightful treat for coffee lovers, and it pairs wonderfully with a cup of your favorite coffee or tea.