Mocha Sponge Cake

This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.

• Preparation Time: 40 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 15 mins
• Calories: 137 Calories

Ingredients

• 1 cup white sugar
• ¼ teaspoon salt
• 3 egg yolks
• 1 ½ teaspoons baking powder
• 3 egg whites
• 1 tablespoon unsweetened cocoa powder
• 1 cup sifted cake flour
• 3 tablespoons hot water
• 1 tablespoon instant espresso powder
• 1 tablespoon coffee flavored liqueur
• 1 tablespoon chocolate liqueur

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.

Step 2

In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.

Step 3

In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.

Step 4

Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.