best Sponge Cake with Coffee buttercream
hot-milk Sponge Cake
Recipe Courtesy Gretchen's Bakery
4 Eggs Large (room temp)
1 ¾ cup Granulated Sugar
1 cup Whole Milk
1 Stick (8 Tablespoons) Unsalted Butter
1 Tablespoon Vanilla Extract (I use Mexican Vanilla)
1 cup all-purpose Flour
1 cup Cake Flour
**most asked question: can I use one or the other of the flour? YES
2 teaspoons Baking Powder
½ teaspoons Salt
In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately 115°f.
On high speed whip to ribbon stage, thick and pale colored and is almost 5X from original volume
The eggs will take about 5 - 7 minutes to reach the ribbon stage.
In the meantime combine the milk and butter in a microwave safe bowl or on the stove top and melt to just under a boil. Add the vanilla extract.
By this time the eggs should be ready, fold in the sifted dry ingredients
Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot milk-butter to that. Whisk vigorously.
Add the "liaison" back into the remaining batter in the mixer bowl.
Pour batter between the two prepared pans.
Bake in preheated 350°f oven for about 35 minutes or UNTIL IT'S DONE
(Cupcakes may take 20-25 minutes)
Hungarian mocha Coffee buttercream
3 teaspoons dry instant coffee
2 teaspoons hot water
¾ cup sugar
2 eggs, beaten lightly
2/3 cup dark chocolate chips (or choppped chocolate)
1 cup (2 sticks) unsalted butter, softened
For the mocha frosting, combine instant coffee and hot water in a small bowl; stir until dissolved. Combine coffee mixture, sugar, eggs and chocolate in a medium pan, set over a double boiler. Stir over a low heat until smooth; cool. Beat butter in a small bowl with an electric mixer until light and fluffy. Gradually beat in cooled chocolate mixture.
Split cooled cake into three layers. Place one layer on a serving plate, spread with about ½ cup of the mocha frosting. Repeat layering. Cover top and side of cake with remaining frosting. Decorate with flaked almonds, if desired.