mocha sponge cake

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 1 hr 15 mins


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