Coffee Hazelnut Sponge Cake
A delightful sponge cake infused with coffee and hazelnuts, topped with whipped cream and garnished with crushed hazelnuts for a rich, nutty flavor.
Ingredients
Dry ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp instant espresso powder
Wet ingredients
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup finely ground hazelnuts
Frosting and garnish
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ cup crushed hazelnuts (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour the cake pan.
- Mix dry ingredients: flour, baking powder, salt, espresso powder, and ground hazelnuts.
- In a separate bowl, beat eggs and sugar until fluffy. Add melted butter, vanilla, and milk; mix well.
- Combine wet and dry ingredients. Pour batter into prepared pan and bake for 25 minutes.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the cooled cake and garnish with crushed hazelnuts.
Notes
For best results, use fresh eggs and high-quality hazelnuts.