Name: Mocha Sponge Cake recipe
Ingredients: 1 tablespoon instant espresso powder;1 tablespoon unsweetened cocoa powder;3 tablespoons hot water;1 tablespoon coffee flavored liqueur;1 tablespoon chocolate liqueur;1 cup sifted cake flour;1 ½ teaspoons baking powder;¼ teaspoon salt;3 egg whites;3 egg yolks;1 cup white sugar

All Recipes Best Recipe Dessert Recipes Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur

Ingredients

1 tablespoon instant espresso powder 1 tablespoon unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon coffee flavored liqueur 1 tablespoon chocolate liqueur 1 cup sifted cake flour 1 ½ teaspoons baking powder ¼ teaspoon salt 3 egg whites 3 egg yolks 1 cup white sugar

Nutrition Info

136.5 calories carbohydrate: 27.8 g cholesterol: 51.2 mg fat: 1.3 g fiber: 0.4 g protein: 2.7 g saturatedFat: 0.4 g servingSize: - sodium: 126 mg sugar: 17.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water, set aside to cool slightly.
In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

Recipe Yield

12 servings

Recipe Note

This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.

Alternatives to this recipe

See more alternatives

All Recipes Ideas