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


  • 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.


Step 1

1. Preheat your oven to 338°F (170°C). Tip: Ensuring your oven is adequately preheated helps the batter rise properly.

Step 2

2. Place the eggs, sugar, and salt in a mixer bowl. Whip until the mixture becomes light and fluffy. Tip: Be patient while whipping; this can take several minutes but it is crucial for a good rise.

Step 3

3. Gradually fold in the flour, cocoa powder, and baking powder, ensuring you incorporate air into the mixture. Tip: Use a spatula or a large spoon and make a gentle folding motion to avoid deflating the batter.

Step 4

4. Dissolve the baking soda in the hot espresso. Immediately pour the espresso mixture into the batter and gently mix. Tip: Make sure the coffee is very hot, as this helps activate the baking soda.

Step 5

5. Add the vegetable oil and carefully fold it into the mixture until well combined. Tip: Ensure you don't over-mix to maintain the airy texture of the batter.

Step 6

6. Divide the batter evenly between two 18-centimeter (7.09 inches) baking rings or pans.

Step 7

7. Bake in the preheated oven for 22-25 minutes using the top-bottom heat mode. Check for doneness by inserting a toothpick in the center; it should come out clean. Tip: Avoid opening the oven door during the first 20 minutes of baking to prevent the cake from deflating.


If you're wondering how to serve this delightful coffee sponge biscuit, we've got you covered! For a classic touch, dust the top with a bit of powdered sugar right before serving. The subtle sweetness and dusting of sugar will enhance its flavor profile without overwhelming the coffee essence. Making this for a celebration? Stack multiple layers with rich buttercream or whipped cream in between for an indulgent cake that will wow your guests. Add some chocolate shavings on top for added texture and visual appeal that's sure to impress. For the perfect pairing, serve this coffee sponge biscuit with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The hot-cold contrast will elevate the experience, making each bite an adventure. And don't forget the coffee—brew a fresh pot for an unbeatable combination that complements the espresso notes in the sponge perfectly.


For a gluten-free variety, substitute the flour with a gluten-free all-purpose flour blend. You might need to adjust the liquid volume slightly, so keep an eye on the consistency of your batter. If you're aiming for a vegan version, replace the eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). Swap the vegetable oil with coconut oil if you prefer, and use a vegan-friendly baking powder and soda.


  • 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.

Nutrition facts

Coffee sponge biscuit
Recipe Yield:Two 18 cm cakes
Calories:Calories per serving
Calories (Min - Max):200 - 250
Total Fat:9g
Saturated Fat:2g
Total Carbohydrate:30g
Total Sugars:18g