Mocha Sponge Cake

Reviews More Reviews

Most Helpful Positive Review

Apr 16, 2010

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 understand the concept of mixing procedure, texture & very light flavor of THESE cakes. It IS NOT a American heavy textured/flavored cake. I'm a profess. pastry chef/instructor. I make these cakes everyday/know the texture & very light flavor of these cakes are what makes them special. Sponge-type (also known as foam) cakes, depend on beaten eggs for their light, airy texture, the mixing & folding procedule is VERY important as the batter can deflate before it even goes into the oven. Because it has no butter/oil it is lighter in texture, the flavors are very slight. They DO NOT require a frosting, only a little Whip Cr. & fruit. Think of it as Angel Food Cake. I wk in an Asian bakery, this is like our cakes only sweeter. Made this w/extra TBL of expresso & cocoa. Baked in 8" Springform pan-3" hi. Rose 2 3/4", deflated (which is what they do) to 2 1/2". Removed deflated sugary crusted top, split cake. Lined pan ring with acetate strip, put 1/2 cake in bottom of ring. Cut strawberries in 1/2, place along edge of cake, filled center w/whip.cr & sliced strawb. Added 2nd 1/2 of cake, piped whip cr. on top,added fresh strawberries. Removed pan ring to display cake. It was beautiful & declicious. THANKS for sharing recipe. Important & recom. all read about Sponge/Foam cakes to understand them.

—Marg

See full review »

Most Helpful Critical Review

Sep 07, 2005

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 nobody liked it. My brother wouldn’t even touch it after a bite, and that says something.

—Kim

See full review »

12 Ratings

Mar 11, 2008

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 original amount of coffee and cocoa. Everything else I did according to the recipe. It came out nice and spongy and the family liked it, although the recipe only made enough batter to fill one cake pan. Nevertheless, I thought it was tasty and made a good spongy cake, and it wasn't hard the next morning. I'm going to try it again with even more sugar and coffee next time.

—KC

See full review »

Aug 03, 2010

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 tablespoon, Instead of chocolate flavored liqueur I used one tablespoon of good quality vanilla. Instead of espresso I used 1 tbsp of Nescafe crystals and 1 tablespoon of Kahlua. There was enough to fill both pans. I think the main reason people don't like it is because they don't know how to separate eggs or to beat whites to stiff peaks. I used superfine sugar and eggs at room temperature. Overall it's very satisfactory and only needs to be baked for 15 minutes at most! I used a chocolate ganache on top and a vanilla whipped cream to sandwich the two cakes together. Everyone loved it.

—samanthajay

See full review »

Jul 12, 2010

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 mocha frosting it will compliment this cake very well.

—IOKE

See full review »

Apr 26, 2007

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.

—frozongirl

See full review »

Jan 03, 2011

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 does NOT need to bake more than 15 minutes. Otherwise, it was a nice spongey cake (not as good as other Asian bakery mocha cakes, but pretty darn good for homemade).

—jangmi

See full review »

Jan 29, 2008

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

—MistiCat

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chocolate Mocha Cake I

Mocha Bundt Cake

Chocolate Mocha Cake II

Maureen's Mocha Cake

Apricot Sponge Cake

Lemon Sponge Cake I

Glorious Sponge Cake

Prune Mocha Cake

Sour Cream Mocha Cake

Molasses Sponge Cake

ADVERTISE WITH US

Nutrition

Calories
136 kcal
7%

Carbohydrates
27.8 g
9%

Cholesterol
51 mg
17%

Fat
1.3 g
2%

Fiber
0.4 g
1%

Protein
2.7 g
5%

Sodium
126 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mocha Sponge Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 136
Calories from Fat: 11

% Daily Value *
Total Fat 1.3g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 51mg 17 %
Sodium 126mg 5 %
** Potassium 46mg 1 %
Total Carbohydrates 27.8g 9 %
Dietary Fiber 0.4g 1 %
Protein 2.7g 5 %
** Sugars 17.8g
** Vitamin A 1 %
** Vitamin C 0 %
** Calcium 5 %
** Iron 11 %
** Thiamin 11 %
** Niacin 11 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 16 %

* 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.