Debbie's COFFEE LAYERED SPONGE CAKE

  1. SPONGE CAKE.....
  2. preheat oven 375 and grease a 8x8 pan
  3. beat eggs and sugar til light and creamy
  4. beat in milk and baking powder
  5. slowly add in flour beating until smooth
  6. pour into prepared pan bake 30-35 minutes or until toothpick comes out clean and cake is golden
  7. chill cake completely in freezer while making the coffee and custard layers
  8. FIRST LAYER.....
  9. in a sauce pan, mix the 1 cup of water, 3&1/2 tblsp sugar and 1tsp agar powder, bring to a boil over med/high heat simmer 2 minutes
  10. turn off heat and mix in the 2&1/2 tblsp coffee
  11. with water wet the inside of an 8x8 pan
  12. pour coffee mixture evenly into wet pan, set aside
  13. CUSTARD LAYER.....
  14. bring 2 cups water to a boil
  15. in a small bowl mix 1/4 cup water, custard powder, 1&1/4 cup sugar and 3 tsp agar powder stir to combine
  16. add custard mixture to boiling water, stir to bring back to a boil, add evaporated milk and vanilla.
  17. stir and phones for 1 minute
  18. pour custard gently and evenly over coffee layer
  19. allow custard to cool and form a skin over the top, about 1/2 hr
  20. carefully place cake layer on top of custard, press down on cake very gently to bond the cake with the custard
  21. chill 4 to 5 hrs or over night.
  22. when chilled gently slide a knife around the edges and invert cake carefully over plate, it should slide out

eggs, sugar, flour, milk, baking powder, coffee, agar, water, sugar, nescafe instant coffee, custard powder, sugar, agar powder, water, milk, water, vanilla

Taken from cookpad.com/us/recipes/360148-debbies-coffee-layered-sponge-cake (may not work)

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