Brown Sugar Sponge Cakes with Coffee Cream

RECIPESPLUS
11Ingredients
25Minutes
440Calories

Ingredients
US|METRIC

  • 2 large eggs (at room temperature)
  • 1/3 cup brown sugar
  • 1/3 cup cornstarch
  • 1/3 cup flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 3 teaspoons coffee granules (instant)
  • 10 ounces cream cheese (at room temperature)
  • 1/2 cup powdered sugar (sifted)
  • 3/4 cup heavy cream
  • cocoa powder (for dusting)

Directions

  1. Preheat oven to 350°F. Grease and lightly flour a muffin tray with 6 deep cups. For the batter, beat the eggs and brown sugar in a bowl for 8 mins or until very thick and creamy. Sift cornstarch, flour, cream of tartar and baking soda twice onto parchment paper, then sift onto the egg mixture. Using a large plastic spatula, fold gently until just combined. Spoon into the prepared cups and bake for 15 mins or until cakes are risen, golden and spring back when touched lightly. Transfer to a wire rack lined with parchment paper to cool.
  2. Meanwhile, for the coffee cream, combine 2 tbsp boiling water and coffee and stir until dissolved. Cool. Beat cream cheese and powdered sugar in a bowl until smooth. Beat in cream and cooled coffee.
  3. To assemble, split each cake into 3 layers. Sandwich the layers with the coffee cream. Lightly dust cakes with cocoa powder to serve.
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NutritionView more

440Calories
Sodium10% DV250mg
Fat49% DV32g
Protein14% DV7g
Carbs12% DV36g
Fiber8% DV2g
Calories440Calories from Fat290
% DAILY VALUE
Total Fat32g49%
Saturated Fat18g90%
Trans Fat
Cholesterol170mg57%
Sodium250mg10%
Potassium250mg7%
Protein7g14%
Calories from Fat290
% DAILY VALUE
Total Carbohydrate36g12%
Dietary Fiber2g8%
Sugars19g38%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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