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 

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 


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