Coffee Sponge Cake with Coffee Fresh Cream Frosting

Jenny Lim

Angela Koh

Preheat oven 150*C (Top n Bottom heat) bake for 50mins

7" square pan

subheading: Ingredients:

For the Cake

(A) Egg Yolk Mixture

5 medium egg yolks

40g light brown sugar

60g corn oil

70g of coffee (I used 1 stick of 3in1 coffee mix with hot water to make)

25g of Kahlua

Flour Mixture- Shift these together

95g Cake Flour

1 tsp Corn Flour

¾tsp baking powder

note: Meringues

5 medium egg whites

50g castor sugar

⅛tsp cream of tartar

Directions

note: Beat egg whites at until foamy, add in cream of tartar & slowly add in sugar beat till stiff peaks. Put aside.

Whisk egg yolks, light brown sugar until well mixed slowly whisk in the oil.

Add in the rest of liquid ingredients and mix until incorporated.

Sift in flour mixture mix well.

Take ⅓ of the meringue n fold into egg yolk mixture until combined. Add the egg yolk mixture into the remaining meringue n fold until well blended.

Pour into the baking pan n tap once before put in oven. Note: line the bottom of the baking pan with baking paper only

When cake is done remove from oven n drop cake on a counter once. Remove cake n cool down. Slice cake into half n spread the coffee whipped cream in between the cake n also frost the whole cake.

subheading: Frosting:

200g whipping cream (Redman brand)

2tsp of coffee Emulco

Whipped the cream till soft peak n add the Emulco n whipped to stiff.

Note: I used this to pipe the rosette using 1M tip

Taste the cream if you want stronger coffee favour add more Emulco

I didn't add sugar to the frosting as I am ok with the sweetness of the cream if u prefer sweeter can add some sugar together to whip.

Done! Enjoy baking.

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