The warm weather has arrived, and the change in season has many of us throwing open our windows, filling vases with tulips and forsythia, and digging out our sneakers for an after-supper stroll around the neighborhood. Breathing in the clean, fresh air sure feels good.
Another way we welcome the warm weather is with our taste buds, leaning away from winter’s soups, casseroles, and rich desserts for lighter fare like salads, grilled veggies, and airy desserts complemented with citrus, berries or fresh whipped cream.
Sponge cakes are wonderful in the spring and summer, and I particularly love this coffee version for Mother’s Day. Mom deserves a special treat, but since May is too early for fresh berries (my favorite way to dress up a dessert), the subtle aroma and flavor of coffee really make it something special.
Sponge cakes get their lift from pillowy mounds of meringue-like, foamy beaten egg whites, which are gently folded into the cake batter.
It takes a little extra effort, but your hard work will be rewarded when you sit down on a warm afternoon and enjoy a slice – sunshine and the sound of birds chirping optional, but encouraged.
View and print the recipe for Coffee Sponge Cake.
I tripled the amount of icing and frosted the whole cake without slicing it into layers. Feel free to thickly frost the top, or slice into layers, frost, and leave the sides bare. Just remember to adjust your icing measurements accordingly!