Ingredients

Instructions

  1. Butter side and bottom of a 9" round pan; line bottom with parchment paper.
  2. Sift flour, baking powder and salt together; set aside.
  3. Heat milk in a small saucepan over low heat until 150°F (pretty hot, but don't let milk boil); remove from heat.
  4. While milk is heating, beat eggs in a large bowl until yolks and whites are well-combined.
  5. Add sugar, then beat on high speed for about 4 mins until mixture is light, fluffy and thickened.
  6. Turn to low speed and beat in vanilla and dissolved coffee.
  7. Add in flour mixture, mixing until just incorporated.
  8. Slowly add in hot milk, continue mixing (low speed) until mixture is smooth (batter will be thin).
  9. Turn the batter into prepared pan.
  10. Bake in the middle rack of a preheated oven at 350°F for 25 mins until the top feels firm when touched lightly, and a toothpick inserted in the center of cake comes out with just a few crumbs clinging to it.
  11. Cool cake for 5 mins in the pan.
  12. Loosen the side of the cake from the pan using a small knife, and invert the cake onto a wire rack.
  13. Remove the parchment paper from the bottom of the cake and replace it loosely on the cake.
  14. Let the cake cool thoroughly, top side down.
  15. To make the syrup: Dissolve coffee granules and sugar in warm water (mix in a small bowl), then stir in the Kahlua/brandy.
  16. Assembly: Cut the sponge cake into 2 layers with a long serrated knife; set bottom layer onto a cake board/lazy susan.
  17. Brush top of 1st layer generously with syrup, and fill with the desired filling/frosting.
  18. Brush the 2nd layer of cake with syrup and set it on top of the filling, syrup side down.
  19. Brush the top of the cake with remaining syrup and frost the top and side as desired.