Mocha Sponge Cake11 Reviews
- Prep: 40 min
- Cook: 35 min
- Ready In: 1 hr 15 min
“This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.” - by Kimberly D
Original recipe yields 12 servings
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
- In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
- In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
- Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.
Amount Per Serving (12 total)
- 136 cal
- 1.3 g
- 27.8 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"The recipe "caught my eye" due to poor reviews. Read recipe/reviews. Was sure it wasn't recipe at fault but the reviewers as most probaby don't know what a SPONGE/FOAM cake is, nor do they understand..." See more the concept of mixing procedure, texture & very light flavor of THESE cakes. It IS NOT a American heavy textured/flavored cake. I'm a profess. pastry chef/instructor. I make these cakes everyday/know the texture & very light flavor of these cakes are what makes them special. Sponge-type (also known as foam) cakes, depend on beaten eggs for their light, airy texture, the mixing & folding procedule is VERY important as the batter can deflate before it even goes into the oven. Because it has no butter/oil it is lighter in texture, the flavors are very slight. They DO NOT require a frosting, only a little Whip Cr. & fruit. Think of it as Angel Food Cake. I wk in an Asian bakery, this is like our cakes only sweeter. Made this w/extra TBL of expresso & cocoa. Baked in 8" Springform pan-3" hi. Rose 2 3/4", deflated (which is what they do) to 2 1/2". Removed deflated sugary crusted top, split cake. Lined pan ring with acetate strip, put 1/2 cake in bottom of ring. Cut strawberries in 1/2, place along edge of cake, filled center w/whip.cr & sliced strawb. Added 2nd 1/2 of cake, piped whip cr. on top,added fresh strawberries. Removed pan ring to display cake. It was beautiful & declicious. THANKS for sharing recipe. Important & recom. all read about Sponge/Foam cakes to understand them."
"It was light and fluffy, but it was very disappointing and lacked flavor. I replaced the coffee flavored liqueur with more chocolate, and it sure didn’t make a difference. It was very bland, and nobod..." See morey liked it. My brother wouldn’t even touch it after a bite, and that says something."
"A'ight - so, I decided to give this recipe a try despite the horrible reviews, because the only complaints seemed to be about the flavour. I doubled the sugar, and put in more than double the original..." See more amount of coffee and cocoa. Everything else I did according to the recipe. It came out nice and spongy and the family liked it, although the recipe only made enough batter to fill one cake pan. Nevertheless, I thought it was tasty and made a good spongy cake, and it wasn't hard the next morning. I'm going to try it again with even more sugar and coffee next time."
Mocha Bundt Cake
Glorious Sponge Cake
Just swipe to see more like this.