Mocha Sponge Cake

Name: Mocha Sponge Cake
Ingredients: 1 tablespoon instant espresso powder; 1 tablespoon unsweetened cocoa powder; 3 tablespoons hot water; 1 tablespoon coffee flavored liqueur; 1 tablespoon chocolate liqueur; 1 cup sifted cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3 egg whites; 3 egg yolks; 1 cup white sugar

11 ingredients

4 steps

Ingredients

1 tablespoon instant espresso powder
1 tablespoon unsweetened cocoa powder
3 tablespoons hot water
1 tablespoon coffee flavored liqueur
1 tablespoon chocolate liqueur
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
3 egg yolks
1 cup white sugar

Directions

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.
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.
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.
4

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