Ingredients
Coffee Sponge Biscuit
- 4 eggs
- 120 grams (4.23 ounces) all-purpose flour
- 120 grams (4.23 ounces) granulated sugar
- 30 grams (1.06 ounces) unsweetened cocoa powder
- 0.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 90 grams (3.17 ounces) espresso
- 30 grams (1.06 ounces) vegetable oil
Equipment
- Mixer
A good quality mixer is key for achieving the perfect fluffy texture. Make sure to use a whisk attachment for best results.
- 18cm (7.09 inch) Cake Rings
These will help shape your sponge biscuit evenly. Grease them lightly to ensure easy removal.
- Oven
Consistency is key, so preheat your oven to 338°F (170°C) and use a reliable thermometer to monitor the temperature.
- Spatula
A flexible spatula will make mixing and spreading the batter much easier and more efficient.
Instructions
Step 1
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Step 7
Servings
Variations
Faq
- Why did my sponge biscuit turn out dense?
Make sure to whip the eggs and sugar thoroughly until they are light and fluffy. This aeration is crucial for a light sponge.
- Can I use instant coffee instead of espresso?
Yes, you can dissolve instant coffee granules in hot water as a substitute for espresso.
- Why did my cake sink in the middle?
This can happen if the cake is underbaked. Always check for doneness with a skewer or toothpick before removing it from the oven.
- How do I prevent my sponge cake from sticking to the rings?
Lining the rings with parchment paper or greasing them well will help ensure the cake doesn't stick.
- Can I make this cake in advance?
Yes, you can bake it a day ahead. Store it in an airtight container to keep it fresh.
- How do I achieve a uniform coffee flavor throughout the cake?
Make sure to mix the hot coffee and baking soda into the batter evenly to ensure the coffee flavor is well-distributed.