Coffee Sponge Cake With Coffee Cream Icing Recipe
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
- 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.
- 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.
- Icing
- 1/2 c butter [Don't SUBSTITUTE]
- 4 C powdered sugar2 - 4 t instant coffeeheavy cream
- 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.
- Ice the cooled cake, dust with powdered sugar or possibly finely powdered instant coffee for a nice finish.
Adding to Planner
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