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Coffee Sponge Cake

5 egg whites
12 teaspoon cream of tartar
13 cup fruit sugar
5 egg yolks
1 13 cups fruit sugar
1 23 cups all-purpose flour
2 12 teaspoons baking powder
12 teaspoon salt
34 cup coffee, strong
12 cup pecans, finely chopped
4 squares chocolate, unsweetened
4 tablespoons butter
4 teaspoons instant coffee powder
2 cups icing sugar, sifted
14 teaspoon salt
2 eggs
12 cup milk
1 teaspoon rum extract


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.

Source: www.food.com