coffee sponge - 8 inch
3 eggs
100g sugar90g cake flour
15g unsalted butter
1 tbsp milk
1 tbsp instant espresso
- Line the bottom and sides of an 8 inch baking pan.
- In a metal bowl beat eggs with hand mixer, add sugar at once and beat for 30 seconds. Placed it over the pan of hot water and beat on high speed for 1-2 minutes. If it's warm enough remove from hot water and continue beating.
- In a small glass bowl combine milk, butter and instant espresso. Then dip into warm water. Continue beating the eggs on high speed until the mixture is thick and pale and beaters leave a thin ribbon. Lower down the speed and beat the eggs evenly to set the texture.
- Sift in flour and fold together with spatula. Pour the pre-heated milk, butter and espresso to the batter, fold gently.
- When the batter become glossy and smooth, pour the batter over the prepared pan, then drop the pan lightly on the counter to break big bubbles in the batter.
- Bake at 160C for 22 minutes.
- When it's done, drop the pan lightly to prevent shrinking. Invert the pan onto the wire rack and let cool completely.
chocolate sponge - 8 inch
100g sugar
50g cake flour
40g cocoa powder
15g unsalted butter
1 tbsp milk
- Line the bottom and sides of an 8 inch baking pan.
- In a metal bowl beat eggs with hand mixer, add sugar at once and beat for 30 seconds. Placed it over the pan of hot water and beat on high speed for 1-2 minutes. If it's warm enough remove from hot water and continue beating.
- In a small glass bowl combine milk, butter. Then dip into warm water. Continue beating the eggs on high speed until the mixture is thick and pale and beaters leave a thin ribbon. Lower down the speed and beat the eggs evenly to set the texture.
- Sift in flour and cocoa powder then fold together with spatula. Pour the pre-heated milk and butter to the batter, fold gently.
- When the batter become glossy and smooth, pour the batter over the prepared pan, then drop the pan lightly on the counter to break big bubbles in the batter.
- Bake at 160C for 22 minutes.
- When it's done, drop the pan lightly to prevent shrinking. Invert the pan onto the wire rack and let cool completely.
cream cheese frosting - enough to frost two layer cake
250g unsalted butter, softened
200g cream cheese, softened
2-3 tbsp coffee extract
sifted powdered sugar
1 tsp vanilla extract
*Note: most recipe calls for atleast 2 cups of powdered sugar when making frosting. But I only used 1/2 cup as I don't like too sweet. In my opinion the consistency and sweetness is fine even I only used 1/2 cup of powdered sugar. But it's a matter of taste, add more powdered sugar as you please.
- In a large bowl, beat butter and cream cheese with an electric mixer until smooth.
- Add in coffee extract and sifted powdered sugar (1/4 cup a time until you reach the sweetness you like) beat slowly with electric mixer set on low speed until smooth.
- Add in vanilla and beat until creamy.
assemble
- Slice each cake into 2 layers. (I only used one layer each as its hard to finish if the cake is tall and the frosting is rich.)
- Cut each layer into 3 to 4 rings.
- Using frosting paste the rings together, alternating the flavours. Spread frosting evenly on top then repeat the second layer.
- Do a crumb coating with the frosting on cake, put in the fridge for 10 mins.
- After 10 minutes remove from the fridge and do a full frosting on cake.
- Decorate as desired.
- Chill before serving.
She did the crumb coating.
