Amocha Sponge Cake
Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis elegant cake walks the line between coffee cake and chocolate cake, with just enough of each flavor to keep things interesting.
Hot coffee gets poured over finely chopped nuts and cocoa, then cooled before mixing into beaten egg yolks. Meanwhile, egg whites get whipped to stiff peaks with sugar. The yolk mixture is folded with cake flour and potato starch, then gently incorporated into the whites to maintain that signature sponge cake airiness. Baked low and slow in a tube pan, it rises tall and tender with a delicate crumb.
Serve it plain to show off the texture, or dust with powdered sugar for a more polished presentation.
Pro Tips
- Chop nuts very fine so they distribute evenly without weighing down the batter
- Cool coffee mixture completely before adding to yolks or you’ll cook the eggs
- Beat egg whites to stiff peaks for maximum volume and proper rise
- Fold gently to maintain airiness; overmixing deflates the whites and makes the cake dense
Ingredients
Directions
Pour hot coffee over finely chopped nuts. Cool.
Add 2 teaspoon cocoa. Beat whites with salt until they stand in soft peaks. Add half of sugar in gradually beating until stiff.
Beat yolks well add rest of sugar beating until thick. Add coffee mixture to yolks, blending well.
Add sifted cake flour and starch and blend. Fold into beaten egg whites.
Place in tube pan and bake in 325 degree F. oven for 1 hr. or longer.
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