best Sponge Cake with Coffee buttercream

hot-milk Sponge Cake

Recipe Courtesy Gretchen's Bakery

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

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

DIRECTIONS

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.

INTERMEDIATE LEVEL

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