Aunt Alice’s Coffee Cloud Sponge Cake
From Yankee Magazine's Great New England Recipes
Cakes and Frostings Recipes
Yield: Serves 16.
A recipe with childhood associations for Betty, this cake was always served with lemonade after the Fourth of July fireworks. As the name implies, it is light in texture, with a mild coffee flavor enhanced by the satiny icing.
- 1 tablespoon instant coffee
- 1 cup boiling water
- 2 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt 6 eggs, separated
- 1/2 teaspoon cream of tartar
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup finely ground pecans or walnuts
- Coffee Icing (recipe follows)
Dissolve instant coffee in boiling water, and cool. Sift together flour, baking powder, and salt. Beat egg whites with cream of tartar in a large bowl until soft mounds form. Add 1/2 cup of the sugar to the egg whites a little at a time, and continue beating until very stiff. Do not underbeat. Set whites aside. Beat the egg yolks in a large mixing bowl until blended, and gradually add remaining 1-1/2 cups sugar and 1 teaspoon vanilla. Beat at high speed until thick and lemon-colored (about 5 minutes). Add the dry ingredients alternately with the cooled coffee to the egg yolk mixture, beginning and ending with dry ingredients. Blend thoroughly. Fold in nuts. Lightly fold in the beaten egg whites until evenly blended. Pour into an ungreased 10-inch tube pan and bake at 350 degrees F for 60 to 70 minutes. Remove from oven and invert immediately onto platter. Let pan stay in place at least 1 hour before removing.
Frost with Coffee Icing.
Coffee Icing
- 2 tablespoons butter
- 2 cups sifted confectioners’ sugar
- 1-1/2 teaspoons instant coffee
- 2 to 3 tablespoons milk
- Chopped nuts (optional)
Cream butter. Blend in confectioners’ sugar and instant coffee and mix well. Gradually add milk until icing is of spreading consistency. Frost cake and sprinkle with chopped nuts if desired.
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