COFFEE SPONGE CAKE RECIPE:
8 egg yolks
sugar ¾ cup (150g)
oil ½ cup (120g)
milk ½ cup (120g)
vanilla 1 tsp (5g)
instant coffee 2 tbsp (12g)
hot water 2 tbsp (12g)
all purpose flour 1¾ cup (220g)
baking powder 2 tsp (10g)
salt 1 tsp (5g)
8 eggwhites
1 tsp cream of tartar (4g)
sugar ¾ cup (150g)
COFFEE CREAM CHEESE FROSTING:
heavy cream 1½ cup (348g)
icing sugar 2 tbsp (15g)
cream cheese 1½ cup (225g)
1 tbsp instant coffee
2 tbsp hot water
Video:
https://www.youtube.com/watch?v=hMcubqSAP3k&ab_channel=SavorEasy
