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Mocha Buttercream Sponge

Mocha Buttercream Sponge

Discover the joy of baking Jadoel Moka Meses Bolu a delightful Mocha Buttercream Sponge cake with rich coffee flavor and chocolate sprinkles Perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 5 large egg yolks
  • 3 large egg whites
  • 65 g granulated sugar
  • 50 g low protein wheat flour like cake flour
  • 8 g powdered milk
  • 8 g cornstarch
  • 75 g butter, melted and cooled slightly
  • 0.5 tsp mocha paste
  • to taste Old-fashioned mocha buttercream & chocolate sprinkles for topping

Equipment

  • Mixing bowls (one large)
  • Hand mixer or stand mixer
  • Spatula
  • 18x18x7 cm square baking pan
  • Baking paper
  • Wire cooling rack
  • Oven

Method
 

  1. Combine egg yolks, egg whites, and granulated sugar in a large bowl and whip until thick, pale, and fluffy.
  2. Gently sift low protein flour, powdered milk, and cornstarch over the egg mixture and fold them in using a spatula.
  3. Add mocha paste and melted, cooled butter to the batter and mix until well combined and smooth.
  4. Grease an 18x18x7 cm baking pan and line it with baking paper.
  5. Pour the batter into the prepared pan and spread it into an even layer.
  6. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until the top springs back when touched.
  7. Remove the cake from the oven, let it cool completely on a wire rack, and then frost with mocha buttercream and sprinkle chocolate on top.

Notes

Make sure to use room temperature eggs for best volume when whipping. Consider using instant coffee powder as a substitute for mocha paste. Store any leftovers at room temperature under a cake dome or refrigerate in an airtight container for up to 3 days. For a variation, try replacing mocha paste with chocolate hazelnut spread or add citrus zest for a different flavor profile!