German Coffee Sponge Cake Recipes

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
• Add flour, then vanilla and mix well.
• In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
• Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
• Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
• Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Add sour cream; mix well. Stir in 1/3 cup chocolate. Pour into 13x9-inch pan sprayed with cooking spray.
• Combine remaining chocolate, flour, nuts, coconut, sugar and margarine; sprinkle over batter.
• Bake 40 min. or until toothpick inserted in center comes out clean. Cool completely.
• Drizzle with Simple Powdered Sugar Icing; let stand until firm.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Select a 10" tube/bundt pan and make sure it is free of grease.
• Beat egg whites until frothy, sprinkle with cream of tartar; continue beating until soft peaks form.
• Gradually beat in 1/3 cup fruit sugar and beat until stiff, but not dry.
• Beat egg yolks until lemon coloured and gradually beat in 1 1/3 cup fruit sugar. Beat until thick.
• Blend together flour, baking powder and salt.
• Stir dry ingredients into egg yolk mixture, alternately with coffee.
• Fold in pecans.
• Carefully fold batter into the meringue.
• Turn into pan. Cut through the batter with a knife to eliminate air bubbles.
• Bake for 60 to 75 minutes.
• As soon as cake is ready, invert it onto a wine bottle allowing it to cool completely.
• To remove from the pan, loosen with a knife or spatula and shake carefully from the pan.
• For Frosting:Melt chocolate, butter and instant coffee over boiling water. Remove from heat and add icing sugar, salt, egg, milk and rum extract.
• Blend thoroughly.
• Set in a pan of ice water and beat until stiff with an electric mixer. Add more icing sugar if necessary.
• Ice cooled cake.