Debbie's COFFEE LAYERED SPONGE CAKE. This Coffee Sponge Cake is flavoured with instant coffee powder. This Layered Sponge Cake Recipe with Fruits is a favorite. Soft and airy sponge cake layers with a sweet cream topped with fresh fruit and If you love layered cakes, try our other Layered Coconut Cake.
Spread frosting between layers and over top and sides of cake. Berry sponge cake with currant and coffee with foamed cream. Slice of the layered chocolate sponge cake on white dish. You can cook Debbie's COFFEE LAYERED SPONGE CAKE using 19 ingredients and 20 steps. Here is how you cook that.
Ingredients of Debbie's COFFEE LAYERED SPONGE CAKE
- You need 1 of SPONGE CAKE……
- It’s 2 large of eggs.
- You need 1 cup of sugar.
- You need 1 cup of self-rising flour.
- It’s 1/4 cup of milk.
- You need 1 tsp of baking powder.
- It’s 1 of COFFEE LAYER……
- Prepare 1 tsp of agar powder.
- It’s 1 cup of water.
- Prepare 3 1/2 tbsp of granulated sugar.
- It’s 2 1/2 tbsp of nescafe instant coffee (or your favorite instant coffee).
- Prepare 1 of CUSTARD LAYER……
- It’s 2 1/2 tbsp of custard powder.
- It’s 1 1/4 cup of granulated sugar.
- It’s 3 tsp of agar powder.
- It’s 1/4 cup of water.
- Prepare 1 cup of evaporated canned milk.
- Prepare 2 cup of water.
- It’s 1 1/2 tsp of vanilla.
Partly sliced chocolate cake and black coffee on light backgroun. Coffee & pecan victoria sponge cake recipe-cake recipes-recipe ideas-new recipes-woman and home. Using an electric hand whisk beat the butter and sugar together until pale. This a is a simple recipe for a Coffee Sponge Cake.
Debbie's COFFEE LAYERED SPONGE CAKE step by step
- SPONGE CAKE……
- preheat oven 375 and grease a 8×8 pan.
- beat eggs and sugar til light and creamy.
- beat in milk and baking powder.
- slowly add in flour beating until smooth.
- pour into prepared pan bake 30-35 minutes or until toothpick comes out clean and cake is golden.
- chill cake completely in freezer while making the coffee and custard layers.
- FIRST LAYER……
- in a sauce pan, mix the 1 cup of water, 3&1/2 tblsp sugar and 1tsp agar powder, bring to a boil over med/high heat simmer 2 minutes.
- turn off heat and mix in the 2&1/2 tblsp coffee.
- with water wet the inside of an 8×8 pan.
- pour coffee mixture evenly into wet pan, set aside.
- CUSTARD LAYER……
- bring 2 cups water to a boil.
- in a small bowl mix 1/4 cup water, custard powder, 1&1/4 cup sugar and 3 tsp agar powder stir to combine.
- add custard mixture to boiling water, stir to bring back to a boil, add evaporated milk and vanilla. stir and phones for 1 minute.
- pour custard gently and evenly over coffee layer.
- allow custard to cool and form a skin over the top, about 1/2 hr.
- carefully place cake layer on top of custard, press down on cake very gently to bond the cake with the custard.
- chill 4 to 5 hrs or over night. when chilled gently slide a knife around the edges and invert cake carefully over plate, it should slide out.
Combine the flour, cornstarch and baking powder and fold into the egg mixture. A decadent coffee layer cake recipe with vanilla espresso buttercream, perfect for your brunch table or celebrating a coffee loving friend! So when I set out to configure the perfect coffee layer cake recipe, I wanted to capture the rich and aromatic flavor of the good stuff. Layered sponge cake recipe with a rich coconut cream, a chocolate mixture with toasted almonds and coconut flakes. A delicious and moist two-layer Coffee Layer cake with a light & fluffy Coffee Buttercream Frosting!
