How to Make a Simple One-Pot Coffee Sponge Cake Recipe That Bakes in 28 Minutes
Flavored cake recipes can often be complicated, but this one-pot recipe proves they don’t have to be.
For coffee lovers or those who simply want to impress their friends and family this weekend with a sweet treat, baking blogger Amy Treasure has the perfect coffee cake recipe that tastes “out of this world.”
Describing the dessert which bakes in just 28 minutes, Amy claimed it was an “exceptionally good coffee cake, sandwiched and topped with a delicious, smooth and creamy coffee buttercream” and guaranteed the recipe makes “the best coffee cake you’ll ever make”.
Baking enthusiasts have noticed that she has two tricks up her sleeve to transform an “ordinary coffee cake into something extraordinary.”
Amy revealed that the secret lies in a simple coffee sugar syrup brushed onto the baked cake and a walnut praline added on top.
She explained: “The coffee syrup adds a wonderful depth of flavour and helps keep the cake moist and light. It only takes two minutes to make the syrup and it will do wonders for the overall flavour and texture of the cake.
“Not only is the walnut praline beautiful, but the taste is out of this world. The crunchy walnut pieces pair perfectly with the light and fluffy coffee cake and that finishing touch makes it really special.”
Ingredients
For the coffee sponge
225 g unsalted butter, at room temperature
225 g golden caster sugar
Four large eggs
225 g self-rising flour
A teaspoon of baking powder
One and a half tablespoons of instant coffee dissolved in one and a half tablespoons of boiling water
For the coffee sugar syrup
50 g demerara sugar
A tablespoon of instant coffee
Three tablespoons of boiling water
For the coffee buttercream
225 g unsalted butter, at room temperature
One and a half tablespoons of milk
Three teaspoons of instant coffee dissolved in 1 tablespoon of boiling water
525 g icing sugar
For the walnut praline
50 g of golden caster sugar
50 g of nuts
Two tablespoons of water
Method
Start by preheating the oven to 160°C/140°C/Gas 3 and line two 20cm baking tins with lightly greased baking paper.
Next, start working the dough by adding the butter, golden caster sugar, eggs, self-raising flour, baking powder and dissolved coffee to a large mixing bowl – beat all the ingredients together until well combined.
Divide the cake batter between the two prepared baking tins – this will be about 420g of batter in each tin.
Bake in the centre of the preheated oven for 28 minutes or until a skewer inserted into the centre of the cakes comes out clean. Amy points out: “Well-baked cakes will pull away from the sides of the pan slightly and will be springy when touched with your finger.”
Remove from the oven and leave in the molds while you prepare the coffee sugar syrup.
To make the coffee sugar syrup, add the demerara sugar, instant coffee and boiling water to a jug and whisk vigorously until the coffee and sugar have dissolved. Leave the sponge cakes in their tins, prick them all over with a fork and then brush the tops with the coffee sugar syrup.
To make the coffee buttercream, add the butter, milk, dissolved coffee and icing sugar to a large bowl and beat for several minutes until smooth – you can also use an electric whisk for this.
Once the cakes are completely cooled, remove them from the pans, place one on a cake stand or plate and spread half of the buttercream on it. Place the other cake on top and spread the remaining buttercream on it.
To make the walnut praline, pour the water and golden caster sugar into a small saucepan over very low heat. Let the mixture boil for a minute or two, swirling the pan to stop the sugar from sticking to the bottom, but do not stir.
Remove from heat, add walnuts and mix into hot sugar mixture. Pour walnuts onto a sheet of parchment paper and let cool. When cool enough to handle, transfer them one by one and use to decorate around the edge of the cake.
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