Craving a treat that’s both comforting and elegant? This Espresso Walnut Sponge is a delightful fluffy cake recipe that’s surprisingly easy to master. You will love how the rich coffee flavor complements the earthy crunch of walnuts in this tender, moist cake.
Key Ingredients & Substitutions:
- All-purpose flour: You can use gluten-free all-purpose flour for a gluten-free option.
- Eggs: Crucial for the fluffy texture, no direct substitute.
- Granulated sugar: Brown sugar can add a deeper molasses note.
- Strong brewed espresso: Instant espresso powder dissolved in hot water works perfectly.
- Walnuts: Pecans or almonds can be used for a different nutty flavor.
Ingredients:
For the Sponge Cake:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup strong brewed espresso, cooled
- ½ cup finely chopped walnuts
For the Espresso Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons strong brewed espresso, cooled
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 8
- Tools: 9-inch round cake pan, electric mixer, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
2. Cream Wet Ingredients
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
3. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled espresso, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the finely chopped walnuts.
4. Bake Your Fluffy Cake
Pour the batter evenly into your prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
5. Prepare and Apply the Glaze (Optional)
While the cake cools, whisk together the powdered sugar, cooled espresso, and vanilla extract in a small bowl until smooth for an optional glaze. Once the cake is completely cool, drizzle the glaze over the top.
Variation Ideas:
- Chocolate Swirl: Add 1/4 cup melted chocolate to half the batter before combining.
- Nut-Free: Omit the walnuts entirely for a pure espresso fluffy cake.
- Spice It Up: Add a pinch of cinnamon or cardamom to the dry ingredients for warmth.
Storage Instructions:
Store your Espresso Walnut Sponge in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to 5 days. For the best taste and texture, allow slices to come to room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use instant coffee instead of espresso?
A: Yes, you can dissolve 2 tablespoons of instant coffee in ½ cup of hot water. Ensure it’s strong.
Q: My cake sank in the middle, what happened?
A: This can happen from opening the oven door too early, overmixing the batter, or incorrect oven temperature.
Q: How do I know when the cake is done baking?
A: Insert a wooden skewer or toothpick into the center; if it comes out clean, your fluffy cake is ready.
Q: Can I freeze this cake?
A: Yes, you can freeze the cooled, unglazed cake wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw at room temperature.
Q: What if I don’t have a 9-inch round cake pan?
A: You can use an 8×8 inch square pan, but the baking time might need slight adjustment.
Q: Can I make this cake without walnuts?
A: Absolutely! The cake will still be delicious and fluffy without the walnuts.