Mocha Sponge Cake So Tasty

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Mocha Sponge Cake

"This is a exquisite mild sponge cake, flavored with espresso and a touch of chocolate. This will also be made in an eight cup decorative pan."

Ingredients :

1 tablespoon on the spot coffee powder
1 tablespoon unsweetened cocoa powder
3 tablespoons hot water
1 tablespoon espresso flavored liqueur
1 tablespoon chocolate liqueur
1 cup sifted cake flour
1 half of teaspoons baking powder
1/4 teaspoon salt
three egg whites
3 egg yolks
1 cup white sugar

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H15M

Preheat the oven to 350 stages F (175 stages C). Grease two 9 inch round cake pans. Dissolve the coffee powder and cocoa powder within the hot water; set apart to cool slightly.
In a huge glass or steel bowl, whip egg whites to gentle peaks. Gradually sprinkle in 1/4 cup sugar even as continuing to whip till stiff, however no longer dry.
In a separate bowl, whip egg yolks with closing sugar till thick and light, approximately five mins. Stir in the coffee combination, then sift inside the flour, baking powder and salt. Gently stir till incorporated. Fold 1/three of the egg whites into the batter until thoroughly mixed, then lightly fold in the last egg whites. A few streaks are k. Divide the batter between the 2 prepared pans, and unfold frivolously.
Bake for 25 to 30 minutes in the preheated oven, until the pinnacle of the cake springs again when lightly pressed.

Notes :

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