Coffee Sponge Cake
ฝัง
- เผยแพร่เมื่อ 6 ก.พ. 2025
- For those who having trouble and not able to succeed baking the coffee cotton sponge, perhaps this coffee sponge cake is a alternative suggestion for you. It is without the water bath baking method. Good luck and success.
Coffee Sponge Cake
8 Eggs (weighs 60-62 grams each with shell)
240 grams Fine Sugar
2 teaspoon Vinegar
240 grams Plain Flour / All Purpose Flour
5 grams Salt
60 grams Vegetable Oil
80 grams Whole Milk (warm)
2-4 tablespoon Instant Coffee (adjust according to your taste)
Pan size: 24 cm
Baking temperature and time: 150°C for 40 minutes
After 40 minutes, increase the temperature to 170°C and continue baking for another 3 minutes without opening the oven.
Baking time may vary depending on the accuracy and type of your oven.
Facebook page: belmerlion
Associated with: / @bondinginthekitchen3476
![[Eng Sub] 커피 스펀지케이크 만들기 ☕️ How to make the coffee sponge cake](/img/n.gif)
In this video, certain parts wasn’t cut short or edited. Especially, just to show you how long it takes me to fold the flour and the wet ingredients. If you don’t have the patient to follow through the whole video, please feel free to exit the video without any necessity to complain. And for those who thinks they are smart enough by skipping and fast forwarding this video that cause you to miss out any important info and instruction, please leave my channel too. Because I won’t be answering your questions when the answers are right infront of you in this video. You should be grateful if you can learn anything in a 12 minutes video. I am trying my best to made this video as easy to follow as possible. If this recipe is not for you, simply search somewhere else. Let me remind you this recipe is given to you for free. If you can’t say nothing nice, then don’t say anything because you are only degrading yourself as a human being.
For those who having trouble and not able to succeed baking the coffee cotton sponge, perhaps this coffee sponge cake is a alternative suggestion for you. It is without the water bath baking method. Good luck and success.
jo ach, thanks for your kind words. I wish you all the best. God bless you too. Greetings from Belgium.
Thank you so much for all your videos.
I learn a lot from you.
Michael Lim I love your videos. I learn so much from you. Your teaching gives me confidence, thank you. Your videos are relaxing and enjoyable. I have sent your link to several friends, telling them to watch you.
I am learning a lot from you about folding. I always thought to fold, I should not move a spoon through batter more than a few times. But I watched you be more thorough and a little slower. I was going too fast, and stirring too little! Thanks to you, I am learning and improving! :)
I hope you write a cookbook with step-by-step photos. I will buy it!
Thank you!
Thank you too Michael. I always look forward for your recipes and send the links to my friends too. God bless you!
Meiyi Lim, thank you so much for your support. God bless you.😊
Thank God I baked this cake successfully . First , I baked cake which did not rise up, didnt know what was wrong. . Then I found your recipe and tried it. you are so generous sharing important techniques in baking. You inspired me to bake more cakes for relatives and Friends since they like it. Thank you so much Michael.
I had trouble with the folding but still managed to bake a delicious cake. I used 3 TBSP of Nescafe and 2 TSP unsweetened cocoa powder and it tasted like mocha. Next time I'll use 4 TBSP of instant coffee to make it a stronger flavor plus 1 TBSP of cocoa powder minus a little less sugar...and this is why I love this recipe, no matter how much more or less coffee I add it still tastes good. Thank You Michael! You are amazing.
This looks wonderful. Thanks a lot for not cutting the folding part. I have seen in other videos that they just show a few seconds and when you follow the instruction you see that actually takes longer. Especially because folding is a critical stage in making the cake I think. So thank you for the hard work and I have learnt a lot from you. God bless you.
Tq Micheal I successfully bake this coffee sponge cake in a rectangular tin. Ur instructions r so detailed n I tried to follow exactly how u did it. Tq n appreciate ur time , teaching n sharing all ur videos. Keep up ur good work 👍🏼👍🏼👍🏼 👍🏼👍🏼👍🏼God bless
I want to thank you for these recipes finally I made the most successful sponge cake recipe and cake rolls my family loved them thanks alot
Made it today for Eid and it came out better than perfect! Completed with some espresso icing it was divine and didn't last an hour on the counter.
This is literally the only channel I need to follow for a flawless cake 👌👌👌
Thank you so much Michael Lim!! This is exactly what I am looking for! The video which is full and not edited! Thank you.
Hola Michael!!! Deseo que estes mucho mejor!! Aquí viendo tu video. Y disfrtando las donas que hice de tu receta!!! Yumi, yumi!!!
I love your steam baked coffee sponge cake, it has a lovely dense-like texture that’s moist and tender. My family enjoy it as it is.
This one is different and more suitable for making layer cakes, with something moist in between.
every time you cut a perfect slice my day just gets 100x better
Thank you!!! This is such a great recipe! So light and spongey! I wanted to trial this recipe and didn't want to waste so many eggs, so halved the recipe and cooked it in a 21cm cake tin for 29.5mins at 150°C and then a further 3min at 170°C. It worked brilliantly! I might use less salt next time (that might also be because I took out 1Tbsp flour from my 1/2 cup of flour and added 1 Tbsp cornflour), but I still love it! Planning on making a tiramisu with this cake - thanks so much!
Hello, I just made it...AMAZING!!! I can't believe how soft and light it is. Thanks a lot!
Started cooking for my family and it make me feel so happy when they enjoy what I cook. My first recipe was the palmiers, then the Orange cake. Thank you for teaching us, I really enjoy your videos they are easy to understand for us beginners. Have a good day 😀
Your attention to detail plus your super duper recipes are the reason you're one of the best cooking channels. 💚💜❤️💙💛
I like to watch the ways you prepare the cake, very neat & tidy, I have been follow you method to baked the cakes with very good result. Thank for sharing ! 🤗👍
I am from the Phils. I made this and followed your instructions. It was perfect ( for me Im just a homebaker) I wish I could show you the outcome. Thank you very much. I am following you now. I should have discovered you sooner...hehe
Hello Michael, greetings from Algarve, Portugal. I'm trying your sponge cakes and they come out beautifully. I follow your clear instructions and always end up having a zen moment while baking your recipes. I use a standard electric oven with only the bottom heat and only difference is it takes a bit longer to bake. Thank you for sharing your talent.
Greetings from Singapore.
Thanks Michael. I try the water bath method for the coffee sponge cake. It turned out great. My mum loves the cake. Will be trying out the Japanese cheese cake soon. Thanks
Hello Lucy, how long did you bake the cake for this recipe if you used water bath ?
Thanks Michael for your time and affort to teach us all the wonderful racapies, i really appreciate .
Keep on the good work 👍
Your work is so immaculate. And your recipes are always a success.
I made this and my friends loved it so much. My kids too loved it. Thank you so much for share this recipe and teach us the correct technic to bake this cake.
I really like the way u made the cake, never short cut the "important parts"of video and it's really easy to follow 👍you're great!
Thank you. 😊
Oh my, I’ve died and gone to heaven. Thank you for the wonderful recipe!
Mom was craving for coffee cake, thanks to Michael Lim I’ve found the best coffee cake recipe to keep! Tried the pao recipe as well and it turned out well! I was making butter cake / pound cake, tried two different recipes but still went bad, not sure why... it would be nice if you could make a butter cake / pound cake making video 🙏🏻
I am a fan! Thanks for your easy to follow and clean as you go method!
Michael, thank you so much ❤️❤️❤️
I just baked a Coffee Sponge Cake following your instructions. Perfect. Thank you so much, Mr. Lim! Greetings from Italy.
Greetings from Belgium.
Your always my idol chef michael.. I always follow your instructions and very detailed.. I'm so happy i found you! Thank you thank you thank you!
You are so neat.I like the way you bake at the same time maintain your baking area clean.
Hi im baking now...im so exciting to see the result...
Es muy relajante ver con la paciencia k elaboras tus platos
Te quedo riquísimo el bizcocho con este video me dieron ha ganas de prepararlo me encantan estas recetas sigue así 😉😉
Wow i love spongecake thanks for share Chef
Lilik Suryani I
This guy has a very interesting way of mixing meringue.
Michael,thank you so much to give out all the best recipes and techniques. I am really really greatful💝💝💝💝to you. Thanks again for everything.
Haven’t commented in a long time. I did your cotton sponge cake but I have the fan forced oven and I had a hard time with the bottom still wet. I persisted on making it but extending the bake time since my family always requested this cake.Any way this sponge cake should be better for my oven. I will try it for another birthday cake next week. I was amazed how you managed to mix the batter in that small bowl and still very neat. Thanks.
I love coffee sponge cake with cashew praline and mocha ganache in between and marshmallow frosting.
Well Sir, you are perfection 👌...Many greetings and respect from Palestine ❤💖 peace
Many greetings from Belgium.
I love the way you work very smooth and details.
Im from Jakarta. Thanks 4 your recipe. Easy to learn for me as beginner.
I love mocha cake with marshmallow frosting 😋
Hi Lim. Good introduction. I'm im my late 60s and I thout was a resonable baker. After discover your vidios and folow all your instructions I can say that I'm "almost" a good baker. Thank you and greetings from US.
Now you're a year older and still going strong please god. X
Perfect the taste....super yummy
Made this today. It turned so well. Thank you Michael for sharing. Greetings from Indonesia
Thanks Chef Michael, now I can bake Birthday cakes for all the familly!!
Very neat n tidy work....thanks for this recipe. .
Your videos are soul healing😊 I love baking...it’s therapeutic
I like Michael s recipes.i made cakes with success very happy ...
I like what am seeing bravo Michael Lim.....
Hi Michael
Thank you very much for your time and effort to share your recipes with us really appreciate it. I need your help to explain why is that when I turn over the cake to remove the mould and turn back and the top layer just tear off. Kindly advise.
Thank you
Sally
Thank you for this recipe that you're sharing to us..I baked yesterday and my husband couldn't stop eating it. He really likes the coffee cake..Honestly I'm not a fan of baking it is my weakness but I keep on baking and baking even though I failed many times until I get thr right one. I even studied culinary but when it comes to baking...I am poor at it..
I never miss to watch your videos.. love your channel because no noises....
THANK YOU Michael.
💖 Regards from Singapore
Many greetings from Belgium 😃
Hi Michael, today I have made (video in front of me)😄😄coffee sponge cake and it turned out very well. You are the king of cakes thank you . Greetings from France.
Thank you. Many greetings from Belgium.😊
Hi Michael thanks for sharing this recipe. I have 2 questions - do you grease the sides of the pan and 2nd question the oven temperature is it fan forced? Thanks once again.
No, I didn't grease to the sides of the baking pan, and I used the baking setting that activates both the top and bottom heating elements, without the fan.
@@michaellim helpful - ta: mine's just about to go into the oven!
Liked it for u telling clean ur work place..
Beatiful cake.thanks Michael.😊
I wish if i could give your videos more than one thumps up.. you are an amazing chef and i love all your work..thank you so much for all your hard work..God bless you😍❤🌹
Yummy 😋 thanks for all recipes 😍👍
Oh great Michael,I like your oriental essence,minimalist,I'm an Italian ice cream maker and pastry maker.Our work it's really different 😘but I love the differences
awesome recipe technique Thankyou !😋
This what i like no cutting really going to learn more method and technique how the things gonna work。 i dont mind watching long its worth it。 thanks， michael。 i love also you pie crust。。 i made that always in my other sweets。。 have a nice afternoon。
I like the way you bake, very neat🙂
Thank you very much Michael Lim from now i come to search your video every day even i do few time but i like to watch
mouth watering
Thank you for the clear, easy to follow recipe, it turned out delicious.
I always love your thorough work. greetings from Korea (not from the north one)
wah. looks so yummy. must try to make. thank you very much for your patience to teach us. God bless you. greetings from Kuching .
Greetings from Belgium.
I love your channel so much! Great recipes and the fact that you don't cut some parts is actually really helpful. You're so talented :) thank you for making these videos!!!! (I'm from Belgium too hihi)
Finally, 1 viewer from Belgium. 😁
Michael Lim I am from Belgium too... born and raised and still in Belgium! Love making foooooood
but I am not nearly as good as most
Wat, so happy to know there are people in belgium watching my video. We should get together sometime to bake...😊I thought belgium people hate me because I didn't write it in dutch.
Michael Lim oh no!!! Why would we hate you!!! Actually I was surprised when I found out you were from Belgium because it is rare that someone so talented is from our little country :p btw I tried your chinese stuffed bun recipe and everyone loved it so much!!!!
Thank ML I DID IT VERY SUCCESSFUL EXACTLY YOU SHOW 👍👍👍❤️❤️❤️❤️
I just tried this recipe of yours and im happy..i got it perfect..easy to follow..and i loved your white loaf bread recipe..
thanks michael. awesome... 👏👏👏
Wow, looks so nice, will try it soon. Love all your videos. They are easy to follow
Hello, Michael.... I like the way you clean your work space while working ....
Nensi Salti ;
l love your video.
actually i'm not good at with baking. but I really miss korean- japanese bread like sponge cake, cream cheese cake. I moved in Canada 5 years ago. I never find these bread at local market. I have to go to the Chinese market in big city. oh my. thank you so much.
That cake is absolutely yummy, I could do well with piece .
Very Nice,Its Super
all is very nice and like your page
such a great cake recipe.
Im love make cake n im try many time alhamdulillah succesfull
Hoy lo he probado y es fácil de hacer y está buenísimo
I like your videos cheff.
Best regards and respect from Lebanon, Beirut.
Many greetings from Belgium too.
Excellent.
Nice micheal. I used your japanesse cheese cake and its very good.
Hello. You are so passionate in maintaining perfection & cleanliness. However...the mixing dish might had been your nightmare. Outcome was gorgeous. Thankyou.
thanks very much, i love your way of teaching. steps is easy to follow and the cake turn out so delicious. yummy111
Michael I really enjoy your video's thank you for sharing your talent! 😃
Hey Michael,
Im a student from India, and I tried my hands in baking for the very first time...The cake came out really well...
Thanks alot and please continue doing the great work...Good luck...
Regards,
Arpith...
Thank you Arpith. Thanks for your support. Hope my baking videos can help you to improve your baking skill. All the best and wish you lots of success.
Excellent work delicious
Thank you very so much, Michael Lim
Hi Michel..I like the way u r making recipes, very patiently & neatly even I do so...👍
Keep it up
I tried Swiss Roll with sqare design but all the design stick on parchment paper after cool down rolls..can u tell me why this happened??
Just bake it a little longer on the first baking temperature. The best time to roll it is when it just cooled down. A little warm to touch.
Thanks for your quick reply & suggestion
Hi , Michael I am Ankita from India & I love your all cake recipes . But my family members don't like eggs so I want to learn a eggless cake recipe from you. If it is possible for you pls share a vedio of eggless cake recipe with us & it will be great for me. Thank you & love from India.
Gracias!!! 🌞🥰🌈💖🇨🇱
You explain so well U r an amazing teacher I love your Perfect way of explaining Thank u so much for your awesome recipes 😘😘😘😘😘😘
I love so much, the way you make a cake...
السلام عليكم .. هذا الشيف فناااان
الله يهديه للإسلام إن شاء الله
طبخات روعة نتمنى الترجمة بالعربية
Hi Michael, I’m a big fan of yours! I love cakes and especially chiffon cakes. I love the way you demonstrate the process and all your videos have saved me from having to eat up all my failed cakes 🤣. I have a question about this recipe: can I use coffee emulsion to substitute instant coffee? If so, what is the proportion I should use?
Thanks Michael! 🤗Mexico
Your recepirs r amazing u teach us wd sincerety and ur videos r like tharapi..great work
Dear Michael, I'm from Mexico, and in my country is very popular tres leches cake. Could I use this recipe for this kind of cake? Thank you very much for all that you share with us. I love you so much, Michael, and God bless you forever.🌷
Soaked in so much milk, don't you think you need a dryer cake base to balance the texture for this tres leches? God bless you too. 😊