By Jinnykim’ Kitchen

Prep time; 30 minutes. Cooking time; 50 minutes

This is a soft sponge Coffee cake with roasted peanut and Almond, felling and coated with coffee buttercream frosting. This cake is just perfect for afternoon tea. The lightest coffee cake that’s I love and would like to share recipe.

Ingredients for Coffee sponge;

8 eggs white

8 eggs yolks

150g all-purposed flour

30g Cocoa powder

150g caster sugar

2tbsp in stant coffee

1tsp vanila extract

100ml milk

50ml vegetable oil

1 1/2 tsp baking powder

1tsp salt

Ingredients coffee buttercream frosting;

200g soft butter

400g icing sugar

3tbsp instant coffee

1tbsp warm water

1cup roasted peanut and almond ( crushed 100g)

Instructions;

1. Pre-heat the oven on 175 degrees and prepare 9×13 inch baking tray with baking paper.
2. In large bowl with eggs white beat for 30 seconds with hand mixture add 50g sugar at a time while beating. Beat until stiff peaks foam.
3. warm up milk ( Luke warm) add instant coffee give it a mix to dissolve coffee, set aside.
4. Eggs yolks, oil, vanilla extract and coffee mix, beat everything together.
5. Flour, salt, cocoa and baking powder sieve dry ingredients into wet mixture. Beat everything together with hand mixture on low and then use spatula to mix thoroughly.
6. Add beaten egg whites in a portions, fold egg white gently into the mixture. Fold to helps to hold air in the batter.
7. Transfer the batter into the prepared baking tray evenly spread the batter around. Give it a few shakes and taps. Bake for 20 minutes and let is cool for 10 minutes then transfer into wise rack careful to take baking paper out and set the sponge aside.
8. In the stand mixture add butter beat until light and fluffy add icing sugar continue beating with low and increase the speed. Mix instant coffee and warm water. Scrape sides to combine everything add coffee mix into the batter and continue to beat until the frosting smooth. Set aside.
9. Cut the edge of the sponge, using cake levelling to cut the cake.
10. Pipe two layer of frosting around the edges of the first layer and spread filling evenly distribute add crushed peanut and almond press the second layer add frosting and gently press next sponge. Continue building the cake layer place the last layer down and check the layer.Next stop coat the cake start with a trick layer frosting all around outside.
11. To finish decorate the cake, garnish roasted peanut and almond then refrigerate for 2 hours and sliced to serve.