Coffee Sponge Cake
Ingredients
Dry Ingredients:
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1 cup (125 g) all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
Wet Ingredients:
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4 large eggs, at room temperature
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¾ cup (150 g) granulated sugar
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2 tablespoons brewed strong coffee, cooled
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2 tablespoons vegetable oil or melted butter
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1 teaspoon vanilla extract
Optional Coffee Syrup (for brushing layers):
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¼ cup brewed strong coffee
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2 tablespoons sugar
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Prepare Dry Ingredients
Sift together flour, baking powder, and salt. Set aside.
3. Beat Eggs and Sugar
In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5–7 minutes, until thick, pale, and tripled in volume.
4. Fold in Dry Ingredients
Gently fold the sifted flour mixture into the egg mixture in small portions. Use a spatula and fold carefully to retain the airiness.
5. Add Coffee and Oil
Lightly fold in the brewed coffee, vegetable oil, and vanilla extract until just combined.
6. Bake
Pour batter into prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Optional Coffee Syrup
Mix brewed coffee with sugar until dissolved. Brush lightly over the cooled sponge layers to enhance coffee flavor and moisture.
Tips
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For an even lighter texture, you can separate eggs, whip the whites to stiff peaks, and fold them in at the end.
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Serve plain, dusted with powdered sugar, or layer with whipped cream or coffee buttercream for a dessert cake.
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This sponge can also be used as a base for Tiramisu or coffee-flavored layer cakes.
I can also provide a moist espresso version with coffee syrup and mascarpone frosting if you want a richer, more dessert-style cake.
