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My First Ever Sponge Cake – A Coffee Sponge Cake: Recipe

A few days ago I tried to make my first sponge cake. It turned out fairly well though I’d want it spongier so I guess I’ll keep experimenting until I get it right.

Here’s the steps I followed for my Coffee Sponge Cake

Ingredients –

175gms – flour
125gms – sugar
125gms – butter
2 eggs
1 tbsp – instant coffee power
½ tsp – vanilla essence

Method –

  1. Heat the oven to 180deg. C.
  2. In a bowl mix the butter and sugar. I used granulated sugar (a baker told me that works better than icing sugar). Beat it intermittently until the sugar melts. This may take a little time so you could leave the mix standing and beat it every 5 minutes until its done.
  3. Add the eggs to the mix and beat it again until it all mixes well and looks a little fluffy.
  4. Add the flour into the mix in portions while continuing to beat.
  5. Add the coffee powder and vanilla essence.
  6. Beat the mix until is has a drop consistency. To check the consistency either use the beater or a spoon. The batter should fall off the spoon in blobs, it should not drip and neither should it stick to the spoon. If it drips add more flour. If it sticks add a couple of teaspoons of milk.
  7. Prep your baking tin. To do this rub the inside of the tin with butter and then add flour and shake the tin until you have a fine layer of flour sticking to the butter. Shake off any excess flour.
  8. Pour or ladle the cake mix into the mold and gentle tap the mold to level the batter.
  9. Bake the cake for 25 minutes at 180deg. C.
  10. Check if the cake is cooked by inserting a knife into the cake. If it comes out clean the cake is cooked, else bake for a few more minutes. Baking time changes from place to place so it takes a few attempts to find the perfect time needed.
  11. Remove the cake mold and let it rest for 10 minutes.
  12. Invert the cake mold and gently tap to remove the cake and let it cool for another 10-15 minutes.
  13. Now eat and enjoy! 🙂

I did a few other experiments –

  1. After lining the mold with butter and flour I added a bit of sugar at the bottom before adding the cake mix so I got a cake with sugar on top.
  2. After removing the cake from the mold I added more sugar at the top and put it back in the oven. This gave the cake a caramalised top and a slightly crunchy crust with a soft center.
  3. I wanted a chocolate center so I poured half the batter in the mold, then placed a strip of dark chocolate in the center keeping away from the walls of the mold and added the remaining batter on top. Note though that when checking to see if the cake is cooked you need to insert the knife slightly off center so you don’t come away with a knife covered in chocolate.

Here are three recipes I referred to while making my cake –

Really Easy Sponge Cake –
Sponge cake – BBC Food Recipes
Simple Sponge – BBC GoodFood

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