Originally Posted by Claire138
I'm looking for a sponge style coffee cake, something I can carve well and tastes delicious. I'm wondering if (following suggestions that I sub some of the liquid be it milk or water) if I make a regular sponge cake and instead of the cup of milk I add coffee or do you think that will make it too loose? The milk I use is soy milk and I know that it is thinner than regular milk & it works very well but obviously water is water so am not sure...The chocolate cake I make already has a fair amount of coffee in it (two and half Tbs) but bc it also has 1 cup of cocoa in it it is a chocolate cake rather than coffee cake. any help much appreciated.
Add powdered coffee to the soy milk. That way the balance will not be affected in any way.
Use 1-2 tablespoons powder to a cup of milk (stronger than the brewing instructions) because you have flour sugar etc to bulk it up.
Chill the cake overnight before carving. Makes all kinds of cake carve easier.