coffee birthday cake

coffee birthday cake 

sponge cake 

(for 1 round 22cm / 9” cake, to be cut in 2 layers) 

4 eggs, separated 

1 cup flour 

2/3 cup sugar 

1 tbsp baking powder 

salt 

whipped cream 

750 ml whipping cream 

50 g powdered sugar 

30 g instant coffee 

soaking mixture 

200 ml lukewarm water 

juice of 1 lemon 

1 tsp vanilla essence 

3 tbsp sugar 

ground coffee, cocoa and fondant flowers for decorating 

whip the egg whites with salt until foamy, then continue adding sugar in 3-4 portions and beat until stiff 

beat egg yolks with mixer (in small bowl would do) until pale and fluffy 

mix the two on low speed 

add flour sieved with baking powder and mix delicately with rubber spatula until there are no more flour lumps 

bake for 35-40 min in 180°C (i don’t preheat my oven when i bake sponge cakes, it helps the top to be more flat as the sides seem to raise more easily) 

whip the cold cream to soft peaks, add sugar and instant coffee and mix until dissolved 

cut the cake in three layers, soak with the mixture and spread the coffee whipped cream, repeat, at the end cover the whole cake 

decorate the sides and top with ground coffee, cocoa powder and fondant / sugar flowers 

store in fridge until serving