Coffee and Walnuts Sponge Cake

RECIPE

The Sponge Cake
  •  175°C
  •  20min
  • Sift the flour and the baking powder and set aside.
  • Whisk the egg yolks with the 150g of sugar until you obtain a white and thick texture.
  • Add 2 tbsp of the flour mixture to the egg yolks mixture.
  • Dissolve the instant coffee in the 50ml of hot water.
  • Add the coffee and the vanilla extract to the mixture.
  • Fold in the remaining flour into the mixture.
  • In a separate clean bowl, beat the egg whites with a pinch of salt. Then add the sugar until soft peaks form.
  • Fold in the egg whites into the mixture with a spatula.
  • Divide the final mixture equally then bake in two 20-cm round tin. Do not forget to butter the tin.
  • Bake in a preheated oven at 175°C during 20 min.
  • When the two layers are ready, unmold and let cool on a wire rack.
Coffee and Walnuts Sponge Cake
The Cream
  • Dissolve the instant coffee in the 1 tbsp of hot water.
  • Melt the chocolate then add the dissolved coffee.
  • Add 2 tbsp of the double cream to the chocolate and let cool.
  • Whip the double cream with the vanilla extract and the sugar, then add the chocolate to it.
Coffee and Walnuts Sponge Cake
Assembling
  • Spread the cream between the two layers. Put the walnuts in between and keep some for decoration.
  • Cover the cake with the rest of the cream.
  • Decorate with walnuts and chocolate curls.

ENJOY YOUR HOMEMADE TREAT!
Coffee and Walnuts Sponge Cake