Coffee Sponge Cake Recipe

Name: Coffee Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 egg whites; ½ teaspoon cream of tartar; ⅓ cup fruit sugar; 5 egg yolks; 1 ⅓ cups fruit sugar; 1 ⅔ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; ¾ cup coffee, strong; ½ cup pecans, finely chopped; 4 squares chocolate, unsweetened; 4 tablespoons butter; 4 teaspoons instant coffee powder; 2 cups icing sugar, sifted; ¼ teaspoon salt; 2 eggs; ½ cup milk; 1 teaspoon rum extract

Servings: persons

5 egg whites
½ teaspoon cream of tartar
⅓ cup fruit sugar
5 egg yolks
1 ⅓ cups fruit sugar
1 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup coffee, strong
½ cup pecans, finely chopped
4 squares chocolate, unsweetened
4 tablespoons butter
4 teaspoons instant coffee powder
2 cups icing sugar, sifted
¼ teaspoon salt
2 eggs
½ cup milk
1 teaspoon rum extract

1
Preheat oven to 350 degrees Fahrenheit.
2
Select a 10 tube/bundt pan and make sure it is free of grease.
3
Beat egg whites until frothy, sprinkle with cream of tartar; continue beating until soft peaks form.
4
Gradually beat in 1/3 cup fruit sugar and beat until stiff, but not dry.
5
Beat egg yolks until lemon coloured and gradually beat in 1 1/3 cup fruit sugar.
6
Beat until thick.
7
Blend together flour, baking powder and salt.
8
Stir dry ingredients into egg yolk mixture, alternately with coffee.
9
Fold in pecans.
10
Carefully fold batter into the meringue.
11
Turn into pan.
12
Cut through the batter with a knife to eliminate air bubbles.
13
Bake for 60 to 75 minutes.
14
As soon as cake is ready, invert it onto a wine bottle allowing it to cool completely.
15
To remove from the pan, loosen with a knife or spatula and shake carefully from the pan.
16
For Frosting:Melt chocolate, butter and instant coffee over boiling water.
17
Remove from heat and add icing sugar, salt, egg, milk and rum extract.
18
Blend thoroughly.
19
Set in a pan of ice water and beat until stiff with an electric mixer.
20
Add more icing sugar if necessary.
21
Ice cooled cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 5 egg whites, ½ teaspoon cream of tartar, ⅓ cup fruit sugar, 5 egg yolks, and more.

Yes, Coffee Sponge Cake 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.

Coffee Sponge Cake

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