Two-Day Coffee Sponge Cake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Eggs||8 , separated|
|Sugar||2 Cup (32 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Strong coffee||1 Cup (16 tbs), cooled and divided|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Powdered sugar||2 Tablespoon, sifted|
Sift flour and baking powder together; set aside.
Combine egg yolks and sugar in a large mixing bowl, beat at high speed of an electric mixer until thick and lemon colored.
Reduce speed to medium, and gradually add boiling water.
Add flour mixture, mix until well blended.
Set mixture aside.
Beat egg whites (at room temperature) until stiff peaks form.
Fold egg whites into batter.
Pour batter into 3 ungreased, waxed paper-lined, 9-inch round cakepans.
Bake at 350Â° for 20 minutes or until cake springs back when lightly touched.
Invert cake layers on racks, cool about 30 minutes.
Loosen cake from sides of pan, using a small metal spatula.
Remove cake from pan, and peel off waxed paper.
Spread filling between layers, drizzle 1/2 cup coffee over top layer.
Cover and refrigerate at least 5 hours.
Place a serving plate on top of cake, invert cake onto serving plate.
Drizzle remaining coffee over top, cover and chill.
Beat whipping cream until foamy, add sugar, beating until peaks hold their shape.
Spread whipped cream on sides and top of cake.
Chill up to 1 1/2 hours before serving.