Friday, 19 October 2012

Coffee Sponge Cake

Actually, this is supposed to be a swiss roll, but the sponge broke to half when i tried to roll it, so hmm....the swiss roll plan is gone. I stacked up the broken cake to make 2 layers sponge cake. And since I need to get rid of the buttercream in my fridge, so I just spread the butter cream on top of the cake and between the 2 layers. Surprisingly, this tasted really good and I think it's worthy of a post for future reference. Pheww....luckily I don't have to throw it away...:)

  • 7 eggs
  • 100g caster sugar
  • 1 tbsp instant coffee powder
  • 1 tbsp hot water
  • 140g plain flour
  • 80g melted unsalted butter
  • 150g butter cream
  • 1 tbsp instant coffee powder
  • 1 tbsp hot water
  1. Preheat oven to 200 deg C, grease 10x10-in baking tin, line with baking paper. (Original recipe calls for a 10x14-in baking tin, which I do not have.)
  2. Dissolve coffee powder for the sponge with hot water. Set aside.
  3. Beat eggs and sugar till ribbon stage. 
  4. Fold in coffee mixture until well mixed.
  5. Gently sift in flour. Beat the flour into the batter in low speed. (Just beat in 1 direction for 4-5 rounds until all flour are incorporated with the eggs batter.)
  6. Take a scoop of the batter and mix with the melted butter. Pour back the butter mixture into the batter.
  7. Fold the butter mixture until it is well mixed and looked shiny.
  8. Pour the mixture into the tin. Bake for 10 minutes. Leave to cool.
  9. In the mean time, dissolve coffee powder for the filling with hot water and combine with the butter cream.
  10. Remove the baking paper from the cake.
At this point you can actually spread the butter cream on 1 side of the cake (I think either top or bottom will do) and roll it up like a swiss roll. But due to the mishap, I made the sponge into 2 butter cream layers and dress it up with toasted whole walnut.

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