I came across this recipe when I was on youtube and somehow ended up following a link to coffee cotton sponge cake. It looks so fluffy and it has coffee in it so it’s pretty much a given that I want to try it someday.
If you have questions, please click the link Michael Lim’s name below and ask on his youtube post.
Coffee Cotton Sponge Cake
Ingredients
- 5 medium eggs weighs 57 to 60 gr. each with shells
- 1/4 teaspoon salt
- 65 grams whole milk warm milk
- 10 grams instant coffee
- 50 grams oil
- 1 teaspoon vanilla essence
- 100 grams plain flour / all purpose flour
- 100 grams fine sugar
Instructions
- Pan size: 18cm
- Baking temperature: 140°C
- Baking time: 60 minutes
- After 60 mins, increase the temperature to 150°C and continue baking for another 5 to 10 minutes, or until the top of the cake is golden brown.
- Baking time may vary depending on the type and accuracy of your oven.
Notes
Adapted from Michael Lim
COFFEE COTTON SPONGE CAKE
Hi Michael,
Can I use coffee emulco instead of instant coffee?
What would be the amount for coffee emulco be?
Thank you.
Jacqui
Sorry, I am not Michael and this is a recipe I haven’t tried yet, that I want to in the future. Please click on Michael Lim’s name and ask questions on his youtube post.
Sir,I am curious what is the effect if I did not put milk in my coffee sponge cake?And I just review your ingredients,and you did not use baking powder.Thanks!
Sorry, this is a recipe I haven’t tried yet, that I want to in the future. Please click on Michael Lim’s name and ask questions on his youtube post.