- Place the eggs, sugar and salt in a mixer bowl. Whip.
- When the mass gets fluffy enough, add the dry ingredients to it (except baking soda). Whisk top-down.
- Extinguish baking soda with hot coffee.
- Immediately pour hot coffee with baking soda in the batter. Add the oil, and mix.
- Spread the mass in two 18cm (7.09 inch) rings.T
- Bake the coffee sponge biscuit at 338F (170C) for 22-25 minutes, top-bottom mode.