I had many requests on facebook for this recipe, my Coffee Cream Sponge Cake. SO HERE IT IS!!
This is a really quick sponge cake to make, and in total (including baking time) took around 50 minutes. The two elements of this cake which make it so decadent and appealing is the rich coffee flavour of the glaze or syrup on the cake, as well as the piping design of the cream. If you are not confident to do intricate cream designs, you could still spread the cream over the cake with a spatula and dust with cocoa powder, or cover with shaved dark chocolate not milk chocolate, because you want the strong flavours to complement each other.
Recipe for Coffee Cream sponge cake
1 amount of my Best Genoise Sponge cake recipe. I baked this in a loaf tin, and poured the left over sponge batter into cupcake liners, and baked a tray of those as well (freeze these for another time).
Recipe Coffee Glaze
1.5 cups pure icing sugar
2 tablespoon coffee (granulated espresso)
2-3 Tablespoons Kahlua or coffee liqueur
Mix all ingredients together with enough water to make a thick gravy consistency.
600mL thickened cream
2 packets cream stabiliser (if you can get it)
1/2 of the glaze mixture.
Whip the cream, stabiliser and until stiff. Fold through the glaze. Put 1/3 of the cream into a piping bag with a large star nozzle, place the whole bag into a clean container or freezer bag and put in the fridge to keep cool, don’t do this too ahead of time for piping your cream as the cream may sweat and curdle, despite adding the stabiliser if it is a very hot day.
Cut the sponge cake in half. Brush the tops of both halves with glaze. Place one piece of cake on top of the other. Using a spatula apply cream over cake top and sides, smooth. Pipe cream design on top.
Enjoy If you make this cake, or just love it, please comment below. If you have any requests for baking tips please let me know.