Coffee Sponge Cake

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: www.facebook.com/belmerlion Associated with: https://www.youtube.com/channel/UCZcg2iuh4s0PRqz4XeaijBA