This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.
Mocha Sponge Cake
1 tablespoon instant espresso powder
1 tablespoon unsweetened cocoa powder
3 tablespoons hot water
1 tablespoon coffee flavored liqueur
1 tablespoon chocolate liqueur
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
3 egg yolks
1 cup white sugar
1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
2 In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
3 In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
4 Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.