Austrian Coffee Cream Sponge Cake

Name: Austrian Coffee Cream Sponge Cake
Yield: Makes one 30-cm cake
Cuisine: Asian
Ingredients: Blanched sliced almonds 100 g, toasted in a 150°C oven for 20 minutes; Whipping cream (35% fat) 200 g; Castor (superfine) sugar 1 Tbsp; Pastry flour or top flour 25 g, sifted twice; Instant coffee granules 2 tsp; Egg 1; Egg yolks 2; Castor (superfine) sugar 25 g; Icing (confectioner’s) sugar for dusting; Egg whites 2; Castor (superfine) sugar 70 g

Preparation info

Makes
one
30 cm cake

Difficulty
Easy

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Blanched sliced almonds 100 g, toasted in a 150°C oven for 20 minutes
Icing (confectioner’s) sugar for dusting

Asia
Japan
Cake
Vegetarian

Method

Preheat oven to 160°C. Prepare a 30 x 30-cm flat square baking tray. Cut out 2 sheets of parchment paper to line tray. On one sheet, draw a straight line 4 cm from the edge of the paper and a parallel line 8-cm away. Leave a 6-cm gap and draw another 2 parallel lin