Recipe: Bouncy Nespresso Coffee Sponge Cake with Fran's Carmel Swirl 咖啡日本海綿蛋糕++++

Bouncy Nespresso Coffee Sponge Cake with Fran's Carmel Swirl 
咖啡日本海綿蛋糕
7" Springform Round Baking Pan

Ingredients:
Eggs room temperature 5
Salt 1/4tsp x2
Milk or Soy Milk warm 65g
Nespresso 1 espresso shot
Vegetable Oil 50g
Vanilla 1tsp
All-Purpose Flour 100g
Sugar 60g (low sugar version)
Butter to smear around the baking pan
Fran's Carmel Sauce warmed 1tsp

Method:

1. Prepare a banking pan linen and grease lightly with vegetable oil in non-stick banking pan for easy release after baking. Set aside.

1. Prepare 65g of warm milk/soy milk and mix well with 1 shot of Nespresso espresso (e.g. Roma flavor).  Set aside.

1. Crack 5 eggs and separate egg yolks and egg whites in two mid-size mixing bowl.  Bowl for egg whites needs to be very clean (no oil, etc. for more successful egg white beating.)

1. Add 1tsp of vanilla into the egg yolks and mix well with a whisker.

1. Add 1/4tsp of salt and 50g of vegetable oil and mix very well with a whisker.

1. Add coffee mixture into the egg yolk bowl and mix very well with a whisker.

1. Sift 50g of flour into the mixture and mix well.  Repeat one time until all flour is mixed in.

1. The mixture should be somewhat runny and smooth.  Set aside.

1. Set up water bath inside the oven:  Prepare three cookie trays. Place the small cookie tray in the large one and fill water in the large cookie tray with water.  Place the medium cookie tray on the top rack with water in it.  (Note:  The set up will create a better chance of non-crack cake top.)

1. Set rack in the middle-lower (try middle) section and Preheat oven to 260F.

1. In the egg white bowl, add 1/4 salt (stabilize the egg white form) and beat the egg white on medium and add 50g of sugar in three intervals.

1. Once all sugar is in the bowl, beat the egg white on medium high for a soft peak texture.

1. Return to the coffee mixture, mix it again to ensure oil is not sunk to the bottom.  Mix well.

1. With the coffee mixture bowl and the egg white form bowl, fold in 1/3 of the egg white with the whisk.  Mix well gently.  Repeat this step 2 more times or until all egg white form is incorporated.

1. Slowly, pour the mixture into the springform baking pan from the center and fill it only to 70% to the rim to avoid a muffin top effect when cooling.

1. Use a wooden skewer to remove air bubble, if any.  Tap the springform pan 3 times on the counter to release any excess air bubble in the mixture.  (Note:  Skip the next two steps if going for a round dome top.)

1. To decorate:  Warm up 1tsp of Fran's Carmel sauce and 1tsp of water.  Drizzle (random dots) onto of the cake mixture.  

1. Gently, use the wooden skewer to draw through the dots on the surface (don't poke too deep) to create the swirl.  There is no right or wrong, just be creative.

1. The water in the large cookie sheet should be warm/hot now.  Add more hot water if needed.  Put the springform baking pan onto the small cookie sheet. 

1. Bake for 60 minutes at 260F.

1. 60 minutes later, increase the oven temperature to 270F.

1. Once the oven temperature reached 270F, turn off the oven and let the cake to stay inside for another 5 minutes.

1. 5 minutes later, crack open the oven door for 5 minutes before removing the cake out.

1. Final 5 minutes later, remove cake from oven and let it sit for 5 minutes for the cake to shrink slightly.

1. Once the pan is cool and cake shrunk, tap on the side of the pan over the counter lightly 360 degrees.  Then, release the springform carefully.  The cake should be released on its own.

1. It is important to put a parchment paper on top of the cake before invention (otherwise the cake top will stick to place), and put a plate to invert the cake.

1.  Remove the parchment paper from the cake bottom and place a doily on the cake bottom and a plate to reinvert.

1. The cake is ready to serve. 

The sponge cake is so soft and bouncy in texture.

The coffee flavor is spot on.