Cake Recipes: Coffee Sponge by Recipe Cottage

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	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.