Mocha Sponge Cake

Mocha Sponge Cake

14
Kimberly D 0

"This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan."
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Ingredients

1 h 15 m servings 136 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

The recipe "caught my eye" due to poor reviews. Read recipe/reviews. Was sure it wasn't recipe at fault but the reviewers as most probaby don't know what a SPONGE/FOAM cake is, nor do they unde...

Most helpful critical review

It was light and fluffy, but it was very disappointing and lacked flavor. I replaced the coffee flavored liqueur with more chocolate, and it sure didn’t make a difference. It was very bland, and...

The recipe "caught my eye" due to poor reviews. Read recipe/reviews. Was sure it wasn't recipe at fault but the reviewers as most probaby don't know what a SPONGE/FOAM cake is, nor do they unde...

It was light and fluffy, but it was very disappointing and lacked flavor. I replaced the coffee flavored liqueur with more chocolate, and it sure didn’t make a difference. It was very bland, and...

I saw all the bad reviews and I tried it out of curiosity. It's an excellent recipe if you make a few changes. It was delicious, light, airy and soft. I increased the cocoa powder to a heaping t...

A'ight - so, I decided to give this recipe a try despite the horrible reviews, because the only complaints seemed to be about the flavour. I doubled the sugar, and put in more than double the or...

apparently, not everyone appreciate what the cake is all about. Asian mocha cakes are very light and airy. They are not as sweet as typical American cakes or European cakes. If you make a butter...

Me, and my friend decided to ignore the other review. We made it any ways. It was rock hard the next day. It tasted like a bran muffin but with less flavor. We didn't care for this.

Really light and yummy. I made a whipped cream filling and a dark chocolate ganache glaze on top. The cake itself is a little sweet for me, so I'll cut back on sugar next time! O, this cake do...

This recipe is missing something...I made it as a bunt cake and once removed from the oven, I noticed it was pretty dry so I took a toothpick and made tiny holes all over the cake, then seperete...

I ignored the ratings and made this cake for my dad's birthday coz he loves mocha.. and it was very disappointing..