John Myers
Sponge Cup Cakes with Espresso
The perfect sponge cup cakes with espresso recipe with a picture and simple step-by-step instructions.
- 60 g Butter
- 65 g Flour
- 0,25 tsp Baking powder
- 1 pinch Salt
- 3 Eggs
- 45 ml Milk
- 0,5 tsp Vanilla flavor
- 50 g Sugar
- 2 Sachets Espresso instant, alternatively 2 g cocoa
- Let the butter melt in a saucepan over low heat. Put the sifted flour, baking powder and salt in a bowl and mix together. Stir in the melted butter with a whisk.
- Separate eggs. Mix together egg yolks, milk and vanilla flavor. Gradually stir into the butter and flour mixture.
- Preheat the oven to 125 ° O / bottom heat. Beat the egg whites until stiff. When it starts to set, gradually pour in the sugar and keep beating until the sugar has dissolved and the egg whites are shiny.
- Use the whisk to gradually fold the egg whites into the dough in several servings. Remove approx. 5 level tablespoons from the dough, place in a bowl and stir with the espresso (or cocoa). Fill into a piping bag with an opening of approx. 2 mm, have it ready.
- If available, spread a silicone plate with 6 molds (the shape of the molds as desired) with melted butter and fill in half of the batter. Then spray on a large swab of the espresso / cocoa dough and then fill all the molds up to approx. 1 cm below the edge with the remaining dough. Shake the mold plate a little so that the surfaces are smooth and then sprinkle the remaining dough on it in a spiral (or according to your own creativity … ;-)).
- Place the silicone mold on the baking sheet, slide it into the oven on the middle rail and pour enough lukewarm water onto the sheet so that the molds are about 1 cm deep in the water.
- The baking time is 43 – 45 minutes. Make a wooden stick test. No more dough should stick to it when it is pulled out. They should stay quite light on the surface and get small bubbles (just like a sponge = “sponge”). Inside, they are very fluffy, soft and juicy …… and can be prepared super quickly if you need something quickly for coffee.
- Silicone is recommended for the molds because you don’t have to line them with paper. Tin muffin tins, on the other hand, require baking paper. The appearance of the molds does not matter. For normal sized muffin or cup cake tins, the amount of dough is enough for 6 pieces.
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