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Print this Recipe    Coffee Sponge

Spiced coffee sponge cake

4 tablespoons ground coffee
3/4 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 eggs
1 cup sugar
1 teaspoon vanilla
1/4 cup warm melted butter
Coffee Butter Frosting, recipe follows

Combine coffee and milk in a saucepan, bring to a boil. Steep over
low heat for 10 minutes. Strain through several layers of cheesecloth
into a measuring cup. There should be 1/2 cup flavored milk. Keep
milk warm over low heat.

Sift flour, baking powder, salt, cinnamon, nutmeg, cloves. Reserve.

In a large bowl, beat eggs for about two minutes at high speed
until thick. Slowly add sugar and beat for 4-5 minutes until very
light.

With a mixer at low speed, slowly beat in flavored milk until just
blended. Beat in vanilla. With mixer at low speed or by hand, fold
in flour mixture just until blended. Do not overbeat.

Gently fold in melted butter.

Pour into two greased and floured 8-inch round cake pans. Bake in
a preheated 350 oven for 20-25 minutes until cake tester inserted
in center comes out clean. Let cool for 10 minutes, then turn out
onto racks to cool completely.


COFFEE BUTTER FROSTING

1/2 cup brewed hot coffee concentrate (1 cup ground coffee to 8 ounces water)
1/3 cup sugar
pinch salt
3 egg yolks
1 cup softened butter
1 teaspoon vanilla

Combine coffee, sugar, salt and egg yolks in bowl, beat by hand
over simmering water until thickened. Beat by machine until cold.
Beat in butter 1 tablespoon at a time, then beat in vanilla until
thick enough to spread. Yield: Enough to fill and frost two 8-inch
layers or the top of a 9 * 13 sheetcake.

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