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Baking
Coffee-Nut Sponge Cake
An aromatic homemade sponge cake infused with nuts and coffee, perfect for making layer cakes.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip the eggs with sugar at maximum mixer speed for 10-12 minutes.
2
Finely chop the nuts in a blender.
3
Combine the dry ingredients (flour with baking powder and coffee).
4
Gently fold the dry ingredients and vegetable oil into the whipped egg mixture in two additions, mixing on the lowest mixer speed for just a few seconds until combined.
5
Add the chopped nuts and gently fold in with a silicone spatula.
6
Pour the batter into baking pans and bake in a preheated oven at 170-180°C for 35-40 minutes.
7
After baking, let the sponge cool, chill in the refrigerator for 6-8 hours to stabilize, then slice each cake into two equal layers.
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