Spiced Coffee Sponge Cake Recipe
Written by admin on June 14th, 2009
Ingredients:
-4 Tb of Ground coffee
-3/4 cup of Milk
-1 cup of Flour
-1 tsp of Baking powder
-1/2 tsp of Salt
-1/2 tsp of Cinnamon
-1/2 tsp of Nutmeg
-1/4 tsp of Ground cloves
-3 Eggs
-1 cup of Sugar
-1 tsp of Vanilla
-1/4 cup of Warm melted butter
Preheat oven, grease and flour pans.
Oven Temp ~ 350°
Baking Time ~ 20 – 25 Min.
Pan Type ~ two 8 inch round pans
Combine the coffee and milk in a saucepan, bring to a boil. Steep over low heat for 10 minutes. Strain through several layers of cheesecloth into a measuring cup. There should be ½ cup flavored milk. Keep milk warm over low heat.
Sift flour, baking powder, salt, cinnamon, nutmeg and cloves. Reserve
In a large bowl, beat eggs for about 2 minutes at high speed until thick. Slowly add sugar and beat for 4-5 minutes until very light.
With a mixer at low speed, slowly beat in flavored milk just until blended. Beat in vanilla. With mixer at low speed or by hand, fold in flour mixture just until blended.
Do not over beat.
Gently fold in melted butter.
Pour into two prepared cake pans. Bake until cake tester inserted in center comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely.
Ice with coffee icing (look down for recipe).
Ingredients:
-1/2 lb. of Sweet Butter (softened)
-3/4 cup of Crisco
-3/4 cup of Egg Beaters
-3 cups of Confectioners Sugar
-1 1/4 squares of Baker’s unsweetened chocolate
-2 1/2 Tb of instant coffee
-1 Tb of Boiling water
In a mixing bowl, chop the butter and the Crisco. Mix until blended.
Add the egg beaters and mix until blended in.
Add one cup of Confectioner’s sugar at a time blending well between each cup.
You’ll want to be using a spatula to keep the frosting from adhering to the sides of the bowl.
Melt the chocolate and then add it to the mixture in the bowl and blend until the icing is a consistent coloring throughout.
Boil enough water to get one tablespoon out of it and add that water to the instant coffee. UsIng a spatula get all the coffee, including what you can scrape off the sides, into the bowl with the icing.
Mix until the coffee has completely blended in with the icing.
The mixture will be too creamy to use right away.
Place it in the refrigerator for about two hours or so.
If the icing sets up too much it can be placed in the microwave for a few seconds.
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