GERMAN COFFEE SPONGE CAKE

Ellen Bales

By
@Starwriter

I got this recipe from a dear friend who got it from a very old cookbook she found at a garage sale. It is a German recipe translated by Gertrude Berger Schmidt (1888-1960). The original doesn't call for frosting, but I have added a cream cheese frosting.
Photo: Lifestyle.yahoo.com


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Rating:

Serves:

8-10

Prep:

15 Min

Cook:

25 Min

Ingredients

4
egg yolks
1 c
sugar
1/2 c
karo syrup
1/2 tsp
salt
1 1/2 c
cake flour
2 tsp
baking powder
1 tsp
vanilla
1/3 c
cold coffee
1 c
ground pecans
4
egg whites

Directions Step-By-Step

1
In a large bowl, combine egg yolks, sugar and Karo. Beat well. Add salt, flour, baking powder, vanilla, and coffee. Beat well. Add nuts.
2
In a separate bowl, beat egg whites until stiff peaks form and fold into batter.
3
Pour batter into a greased and floured 9x13-inch pan or two 9-inch round cake pans. Bake in a preheated 350-degree oven for about 25 minutes, or until a wooden toothpick inserted near center comes out clean.
4
Frost with Cream Cheese Frosting:

8 oz. cream cheese, softened
1/2 stick butter
1 box powdered sugar
2 tsp. vanilla extract
1/3 cup chopped pecans

Combine all ingredients, except nuts, and mix well. Frost the top of a 9x13-inch cake, or if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.

About this Recipe

Course/Dish: Cakes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #delicious, #simple