Ingredients
Coffee sponge biscuit
egg
4pc
flour
120g
4.20oz
0.48cup
8tbsp
sugar
120g
4.20oz
0.48cup
8tbsp
cocoa
30g
1.05oz
2tbsp
baking powder
0.5tsp
baking soda
0.5tsp
salt
0.5tsp
espresso
90g
3.04fl oz
vegetable oil
30g
1.01fl oz
Method
- 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.
