I baked a coffee sponge cake for my son Lucas 11th Birthday few days ago. There was no big party held this time since I just organized one last year. I just prepared his favorite nasi lemak (a truly nasi lemak lover’s son,hehehe ) and fried chicken. He is big boy now and no longer wants a cake decorate with cartoon character. He is started to know how to enjoy a cup of good coffee, am thinking to get a coffee maker soon.
I still referred to okashi’s recipe, a basic vanilla sponge cake (she called as Genoise sponge) and with my poor cake decoration skill, I just apply a layer of coffee cream on the cake.
Cooling the sponge in a plastic bag helps it to retain its moisture.
Personally I feel this sponge cake texture is slightly on dry side (not sure whether I have overbeat it) if compare to Foodhouse8’s cocoa sponge cake. Nevertheless this sponge cake is still tasted good and spongy but slightly on sweet side.
(recipe source: adapted from Okashi-sweet treats made with love book)
115g cake flour
170g eggs (3 eggs)
130g castor sugar
15g glucose ( I changed to golden syrup)
30g unsalted butter, softened
45g fresh whole milk
1tsp vanilla extract
1. Preheat oven to 170c. Line a 18-cm round cake pan with a removable base with parchment paper. Sift flour twice.
2. Using a clean bowl, beat eggs with a whisk. Add sugar and glucose, then place bowl over a pot of simmering water and mix well.
3. When egg mixture is warm, remove the bowl from heat and beat on high speed till light and fluffy. Reduce speed to low and continue beating for about one minute. Gently fold in flour with a spatula.
4. Combine butter, milk and vanilla in a bowl and place over a pot of simmering water. Once butter has melted, stir through to mix.
5. Add one-sixth of egg batter to butter mixture and mix well. Add butter mixture to egg batter and fold through evenly.
6. Pour batter into prepared baking pan and bake for about 40mins.
7. Once cake is done, remove from the pan and place on a wire rack in a plastic bag to cool.
200g Dairy whipping cream (35% fat)
15g castor sugar
1tsp coffee powder
1. Dissolve coffee powder in Khalua.
2. Combine whipping cream and sugar in a clean bowl.
3. Using an electric mixer, whip cream at medium speed until stiff peaks form (do not over-whip).
4. Fold in coffee mixture and combine well.
To assemble the cake- slice sponge into two, apply coffee cream over the cake, decorate as desired.
Happy Birthday to my son, mommy hope you stay healthy and happy!!