Issue 3 - March 2013 - Pure Simplicity | 7
Strawberry Topping
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Simple
& Sweet
Mocha Sponge Cake
1 tablespoon instant espresso
1 tablespoon unsweetened
cocoa powder
3 tablespoons hot water
1 tablespoon coffee liqueur
1 tablespoon chocolate liqueur
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites, 3 egg yolks
1 cup white sugar
Preheat the oven to 350F Grease two 9 inch round cake
pans. Dissolve the espresso powder
In a large bowl, whip egg whites to soft peaks. Sprinkle
1/4 cup sugar, whip until stiff.
In a separate bowl, whip egg yolks with remaining sugar
until thick and pale, about 5 minutes. Stir in the espresso
mixture, then flour, baking powder & salt.
Bake for 25 to 30 minutes.