Brown Sugar Sponge Cakes With Coffee Cream Recipe

Name: Brown Sugar Sponge Cakes With Coffee Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, at room temperature; 1/3 cup brown sugar; 1/3 cup cornstarch; 1/3 cup flour; 1/2 tsp cream of tartar; 1/4 tsp baking soda; 3 tsp instant coffee granules; 10 oz cream cheese, at room temperature; 1/2 cup powdered sugar, sifted; 3/4 cup heavy cream; None None cocoa powder, for dusting

Servings: persons

1
Preheat oven to 350u00b0F. Grease and lightly flour a muffin tray with 6 deep cups. For the batter, beat the eggs and brown sugar in a bowl for 8 mins or until very thick and creamy. Sift cornstarch, flour, cream of tartar and baking soda twice onto parchment paper, then sift onto the egg mixture. Using a large plastic spatula, fold gently until just combined. Spoon into the prepared cups and bake for 15 mins or until cakes are risen, golden and spring back when touched lightly. Transfer to a wire rack lined with parchment paper to cool.
2
Meanwhile, for the coffee cream, combine 2 tbsp boiling water and coffee and stir until dissolved. Cool. Beat cream cheese and powdered sugar in a bowl until smooth. Beat in cream and cooled coffee.
3
To assemble, split each cake into 3 layers. Sandwich the layers with the coffee cream. Lightly dust cakes with cocoa powder to serve.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggs, at room temperature, 1/3 cup brown sugar, 1/3 cup cornstarch, 1/3 cup flour, and more.

Yes, Brown Sugar Sponge Cakes With Coffee Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Sugar Sponge Cakes With Coffee Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions