A NY Cooks please help?

Question

Iwould be very grateful if anyone could give me the recipe of a coffe sponge,also the filling please,i live in the uk .many thanks in advance.

Answer 1

Spiced Coffee Sponge Cake
Ingredients
4 tablespoons ground 100% Colombian 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 (click for recipe)


Instructions
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 degrees F 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.

Frost with Coffee Butter Frosting

Ingredients
1/2 cup brewed hot 100% Colombian Coffee concentrate (1 cup ground coffee to 8 ounces cold water)
1/3 cup sugar
pinch salt
3 egg yolks
1 cup softened butter
1 teaspoon vanilla


Instructions
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: 1 two-layer cake

Answer 2

Coffee Sponge with Rum recipe
An airy, light coffee sponge with a rich alcoholic tang.

ingredients
25 g (5 tsp) instant coffee powder
4 eggs, separated
65 g (2 1/2 oz) caster sugar
5 cm (2 in) vanilla pod, split
50 g (2 oz) ground almonds
30 g (2 tbsp) plain flour, sifted
140 ml (5 fl oz) double or whipping cream
30 ml (2 tbsp) single cream
30 g (2 tbsp) caster sugar
30 - 45 ml (2 - 3 tbsp) Tia Maria or dark rum

method
1. Dissolve the coffee powder in 1 1/2 tsp boiling water and leave to cool.

2. Beat the egg yolks and sugar until thick, pale and creamy. Beat in the seeds of vanilla, ground almonds and about two-thirds of the coffee liquid.

3. Whisk the egg whites until they stand in firm, snowy peaks and fold them into the main mixture in two stages, alternating with siftings of flour.

4. Pour the batter into a buttered, flour- and sugar-dusted 22 cm (8 1/2 in) spring-form tin and bake at 180°C (350°F) Gas 4 for 30 minutes until well risen and brown. Leave to settle in the tin for 10 minutes before turning out to cool on a wire rack.

5. Whip the cream to hold soft peaks and beat in the sugar, remaining coffee liquid and liqueur.

6. Split the cooled cake in half and spread half the cream on the base.

7. Cover with the top layer and smooth over the rest of the cream.

8. Decorate with chocolate coffee beans and grated chocolate. Chill before serving.