Coffee Mocha Sponge Cake

This is really one yummy cake. Please pardon the way I cut the cake, it is doing the cake a disservice. 🙂 It has such tender and fine crumbs.

Ingredients (Adapted from cocosweettooth.blogspot.com)
6 egg yolks
1 egg
2 tbsp brown sugar
1 tsp vanilla extract
100g canola oil
130g cake flour
1 tsp baking powder
pinch of salt
2 tbsp instant coffee granules
2 tbsp hot water
6 egg white
130g icing sugar
2-3 tbsp unsweeteen cocoa powder

Directions
Line the bottom of a 8inch round mould with baking paper . Pre-heat the oven to 160 degrees.

Melt the coffee granules in hot water and set aside. Reserve a tbsp of this for doddling the top of the cake later.
Combine the egg yolks, egg, and sugar. Add in oil and mix well. Stir in the coffee mixture till well combined.

Fold in the sifted flour gently taking care not to over mix.

In another clean dry bowl, whisk up the egg whites till frothy. Gradually add in the icing sugar and whisk till soft peak. Meaning the peaks will have a long curl when you lift up the beater. The egg whites should look glossy now.

Add 1/3 of the meringue into the yolk mixture and mix well. Pour this batter back to the meringue and gently fold with a spatula until you don’t see any white streaks.

Scoop out 2 tbsp of this batter and mix with the coffee paste we set aside earlier.

Pour the batter into the prepared tin. Bang the tin a few times to knock out any trapped air bubbles. Spoon dollops of the coffee mixture over the top and use a chopstick to swirl over the top.

Bake in a pre-heated oven at 140-150 degree for 30mins followed by 135 degree for another 10-15 mins or until cooked. Bake it at the middle lower level of the oven.

Drop the cake from a height to release some heat when out of oven. Unmould the cake and leave it to cool completely on a wire rack.

The cake baked up so lovely, without cracks nor shrinkages even without water bath. I wondered is it because of icing sugar added to meringue.

Note. Pour half the batter into the prepared tin and sprinkle cocoa powder over it before you pour the balance of the batter into the tin. I had forgotten to add the cocoa powder to create the topo effect this time.

Black Sesame Sponge Cake

I started baking sponge cake way before chiffon as I have heard how technical it can be to bake a chiffon. I seldom succeed in baking a sponge cake with smooth top with no cracks, water bath or not. This remains a challenge to me. I just love the texture and the fine crumbs of this sponge cake.

Ingredients (Recipe credit to Jeannie Tay)
65g cake flour
40g unsweetened black sesame powder
1/8 tsp salt
1/2 tsp baking powder
5 egg yolks
50g oil
80g milk
5 egg whites
80g sugar
1/4 tsp cream of tar tar

Directions
Line the bottom of an 8 inch round pan and grease the sides. Pre-heat the oven to 160d, lowest rack.

Mix the egg yolks, milk, salt and corn oil until blended.

Sift in the flour, baking powder and black sesame powder into the egg yolk mixture and set aside.

In another clean bowl whisk the egg whites with an electric hand whisk till frothy. Add in the cream of tar tar and sugar and continue to whisk till firm peaks.

Add 1/3 of this meringue to the yolk mixture and fold well. Add this back to the balance of the meringue and continue to fold with light strokes till you don’t see any white streaks.

Pour this into the prepared baking tin. Tap the tin a few times to released trap bubble. Bake in a water bath for 70mins or until cook.

Remove water bath and continue to bake at 100d for another 5mins. Remove and unmould the cake as soon as you can. Leave it to cool completely on a rack.

Coffee Mocha Sponge Cake

This is a very yummy cake that I baked quite long ago in 2017. The sponge cake has a super nice texture despite the fact I added icing sugar by mistake to the yolk and had to whip the white without any sugar. Also the cake rose so nicely without crack and there was no shrinkage! It has very fine crumbs and melt in the mouth texture. Unfortunately I accidently drop the cake and destroyed the top. 😦 This recipe caught my attention as it uses icing sugar instead of the usual castor sugar. Maybe I should bake this again one of these days.

Ingredients (adapted from cocosweettooth.blogspot.com)
6 egg yolks (I used 60g eggs)
1egg
2 tbsp brown sugar
100g corn oil
130 self raising flour
2 tbsp Nescafe Gold Instant Coffee
2 tbsp hot water
6 egg whites
130g icing sugar
2-3 tbsp unsweetened coco powder

Directions
I use a 8 inch round cake pan and line the bottom with parchment paper.

Melt the coffee powder with the hot water and set aside.

In a bowl, mix the egg yolks and whole egg, add in brown sugar and mix well. Gently mix in the oil. Set aside 1 tbsp of the coffee mixture and add the balance this egg mixture until well combined. Add in the sieved flour and do not over mix the batter.

In another clean bowl, whisk the egg whites till frothy. Gradually add in the icing sugar and continue to whisk till you get a soft peak stage (When you hold up the beater, the meringue falls back to form a hook). As I accidentally added icing sugar to my yolk mixture earlier, my meringue was grainy and not glossy at all.

Pre-heat the oven at 160d.

Fold in 1/3 of this meringue into the yolk batter by folding in light strokes. Then pour this into the meringue and continue to fold till you no longer see any white streaks.

Pour 1/2 of this batter into your prepared mould. Sprinkle coco powder on top. Take 2 tbsp from the balance batter and mixed in the coffee paste that we set aside earlier. Set this aside for the drawing later. Scoop the balance o the cake batter over the sprinkled coco powder to ensure they are covered over with batter. Tap the cake mould on the table top to release any trapped air.

Use a spoon and drop spoonfuls of the coffee batter on the suface. Use a chopstick to swirl around the surface to create the marbling effect.

Bake in the middle lower rack at 140d for 30mins, 150d for 20mins and 130d for another 10mins.

Unmould the cake once it is out of the oven. Remove the parchment paper and leave the cake to cool on a rack.

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