Coffee Sponge Cake

Ingredients

Egg yolk mixture

• 65 g oil
• 200 g milk
• 60 g sugar
• 2 tsp instant coffee powder
• 6 egg yolks
• 180 g cake flour
• 1 pinch salt

Egg white mixture

• 6 egg whites
• 1/2 tsp cream of tartar
• 135 g sugar

Instruction

1. Heat the oil in a small saucepan using low-med heat. Sift in the cake flour and mix
2. Add the milk, coffee powder and sugar and mix. Take the saucepan off the heat
3. Add the egg yolks in one at a time, whisking between each one
4. Add a pinch of salt
5. In another bowl, whisk the egg whites until foamy and add the cream of tartar. Add the sugar in batches and whisk until the egg whites reach stiff peaks
6. Preheat the oven to 150ºC and prepare your hot water bath
7. Add one third of the egg white to the yolk batter and mix well. Using a spatula, fold the remaining egg white in two batches. Do so gently and thoroughly so no streaks of egg white remain
8. Pour the batter into the lined 8” cake pan and smooth the top with a spatula. Tap the pan against the tabletop to get rid of any large air bubbles
9. Put the cake pan into the hot water bath, ensuring that the water height reaches at least a third of the cake pan
10. Bake in the preheated oven for 1 hour 20min or until a skewer inserted in the centre of the cake comes out clean
11. Remove from the oven and tap the pan against the tabletop a few times to prevent shrinkage. Transfer to cool on a wire rack pan for 10min before unmoulding