Mocha Sponge Cake

dessert · from the kitchen of Juno

Mocha Sponge Cake — front of the card
front
Mocha Sponge Cake — back of the card
back

25 min active · 1 hr total · 1 loaf (1 bread pan) (times estimated)

Ingredients

  • Butter and sugar, for greasing the pan
  • Sugar, for greasing the pan
  • 5 eggs, room temperature, separated
  • 3 tablespoons cocoa
  • 1 tablespoon instant coffee
  • 1 teaspoon baking powder
  • 2 tablespoons boiling water
  • 1 cup flour
  • 1 cup sugar

Steps

  1. Grease 1 bread pan with butter and sugar; set aside.
  2. Dissolve the instant coffee in the boiling water. Cool to room temperature.
  3. Sift the flour together with the cocoa and baking powder.
  4. In a separate bowl, beat the egg whites until stiff. Add the sugar 1/4 cup at a time, beating as you go.
  5. In another bowl, beat the egg yolks until light and lemon-colored.
  6. Add the cooled coffee mixture to the beaten yolks and stir.
  7. Add the yolk-coffee mixture to the beaten egg whites and fold together.
  8. Fold in the flour-cocoa mixture 1/4 cup at a time, blending lightly but thoroughly.
  9. Spoon the batter into the prepared pan. Place on a rack inside a wok or large pot. Cover and steam for 35 minutes, or until done (doneness test cut off — card ends here).