Coffee Spices Sponge Cake Recipes

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Steps:

• First, make the sponge. Put the dried figs in a bowl and pour over the coffee. Leave to soak for 30 mins. Heat oven to 180C/160C fan/gas 4. Tip the hazelnuts onto a baking tray and toast in the oven for 5-8 mins until golden brown and aromatic. Tip 75g of the nuts into a food processor (set aside the rest for later) and leave to cool for 10 mins. Meanwhile grease the base and sides of a 20 x 30cm rectangular cake tin with butter and line with baking parchment.
• Whizz the cooled nuts until finely chopped. Add the soaked figs and any remaining coffee, and whizz again to a paste. Add the remaining sponge ingredients to the processor with a good pinch of salt. Blend until well combined, scraping down the sides once or twice and blending again. Scrape into your cake tin, level the surface and bake for 25 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 mins, then flip onto a wire rack, peel off the parchment and leave to cool.
• While the cake cools, make the icing. Put the butter, vanilla and half the sugar in a large bowl. Roughly mash together with a spatula, then blend with an electric hand whisk until smooth. Add the cream cheese and the remaining icing sugar, mash, then blend again until smooth. Split the icing into 2 batches, one for layering and a crumb coat, and one for a final coat. You can chill the icing while the cake cools, but remove it from the fridge 15 mins before using to bring back to room temperature.
• Now assemble the cake. Transfer the cooled cake to a chopping board. Score the sponge at 10cm intervals along the length of the cake, marking out 3 sections, 20 x 10cm each. Cut through, then stack the cakes on top of each other to check they are the same size. Trim any uneven edges, then unstack.
• Put 1 sponge on a cake board or plate. Spread with a little icing and 3 tbsp fig jam, keeping the jam about 1cm from the edges. Top with another sponge, more icing and jam, then sandwich with the final sponge. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat) - don't worry if it's a little messy. Make sure you fill any gaps between the layers with icing. Once covered, chill for at least 30 mins to firm up the icing. Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading.
• Decorate the cake. Remove it from the fridge and cover with the remaining icing. Use a palette knife to create smooth edges, or leave it fairly rough, if you like. Top the cake with the figs, pointy ends up. Put the caramel in a small piping bag, snip off the corner and drizzle over the top of the cake, encouraging it down the sides (or just drizzle it over with a spoon). Roughly chop the remaining toasted nuts and scatter over the top. Serve in slices with extra figs on the side, if you like. Keep leftovers in the fridge for 3 days, but bring to room temperature before eating.

Steps:

• Butter side and bottom of a 9" round pan; line bottom with parchment paper.
• Sift flour, baking powder and salt together; set aside.
• Heat milk in a small saucepan over low heat until 150°F (pretty hot, but don't let milk boil); remove from heat.
• While milk is heating, beat eggs in a large bowl until yolks and whites are well-combined.
• Add sugar, then beat on high speed for about 4 mins until mixture is light, fluffy and thickened.
• Turn to low speed and beat in vanilla and dissolved coffee.
• Add in flour mixture, mixing until just incorporated.
• Slowly add in hot milk, continue mixing (low speed) until mixture is smooth (batter will be thin).
• Turn the batter into prepared pan.
• Bake in the middle rack of a preheated oven at 350°F for 25 mins until the top feels firm when touched lightly, and a toothpick inserted in the center of cake comes out with just a few crumbs clinging to it.
• Cool cake for 5 mins in the pan.
• Loosen the side of the cake from the pan using a small knife, and invert the cake onto a wire rack.
• Remove the parchment paper from the bottom of the cake and replace it loosely on the cake.
• Let the cake cool thoroughly, top side down.
• To make the syrup: Dissolve coffee granules and sugar in warm water (mix in a small bowl), then stir in the Kahlua/brandy.
• Assembly: Cut the sponge cake into 2 layers with a long serrated knife; set bottom layer onto a cake board/lazy susan.
• Brush top of 1st layer generously with syrup, and fill with the desired filling/frosting.
• Brush the 2nd layer of cake with syrup and set it on top of the filling, syrup side down.
• Brush the top of the cake with remaining syrup and frost the top and side as desired.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Select a 10" tube/bundt pan and make sure it is free of grease.
• Beat egg whites until frothy, sprinkle with cream of tartar; continue beating until soft peaks form.
• Gradually beat in 1/3 cup fruit sugar and beat until stiff, but not dry.
• Beat egg yolks until lemon coloured and gradually beat in 1 1/3 cup fruit sugar. Beat until thick.
• Blend together flour, baking powder and salt.
• Stir dry ingredients into egg yolk mixture, alternately with coffee.
• Fold in pecans.
• Carefully fold batter into the meringue.
• Turn into pan. Cut through the batter with a knife to eliminate air bubbles.
• Bake for 60 to 75 minutes.
• As soon as cake is ready, invert it onto a wine bottle allowing it to cool completely.
• To remove from the pan, loosen with a knife or spatula and shake carefully from the pan.
• For Frosting:Melt chocolate, butter and instant coffee over boiling water. Remove from heat and add icing sugar, salt, egg, milk and rum extract.
• Blend thoroughly.
• Set in a pan of ice water and beat until stiff with an electric mixer. Add more icing sugar if necessary.
• Ice cooled cake.

Steps:

• Make the coffee; use dark roast.
• Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method-make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).
• Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.
• Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
• Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.
• Pour batter into the pan, smooth off top with spatula.
• Bake for 45 minutes or until the cake tests done.
• Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
• Sprinkle with coarse sugar or dust with powdered sugar.

Steps:

• Combine coffee and milk in a saucepan and bring to a boil.
• Steep over low heat for 10 minutes.
• Strain into a measuring cup. T.
• There should be 1/2 cup flavored milk.
• Keep the milk warm on low heat.
• Sift the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside until needed.
• In a large bowl, beat the eggs for two minutes at high speed until thick, then slowly add the sugar and beat for 4 to 5 minutes longer until the mixture is very light.
• Using a mixer on low speed, slowly beat in the flavored milk, just until blended.
• Now beat in the vanilla and slowly fold in the flour mixture just until blended, making sure not too overbeat.
• Lastly, fold in the melted butter, gently.
• Pour into a greased and floured 8-inch round cake pan.
• Bake in a preheated 350 degrees F oven for 20-25 minutes until cake tester inserted in center comes out clean.
• Let cake cool for 10 minutes, then turn out onto a rack to cool completely, then frost with your favorite chocolate buttercream or coffee frosting.