Name: Tutti Fruity Coffee Sponge Cake recipe by Amritha Bhat at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 7
Ingredients: 1 cup whole wheat flour; 1/2 cup all purpose flour; 1 cup curd; 2 tbsp tutti frutti; 1 tsp instant coffee powder; 1 tsp vanilla essence; 1/2 cup oil; 11/4 tsps baking powder; 1/2 tsp baking soda; 3/4 Cup Powdered Sugar

ABOUT Tutti Fruity Coffee Sponge Cake RECIPE

I was trying out various methods to bake a simple yummy coffee sponge which is egg free too. This recipe of mine has made me super happy and is made of all the ingredients that are available at home. Isn’t that amazing?

Ingredients Serving: 7

1 cup whole wheat flour
1/2 cup all purpose flour
1 cup curd
2 tbsp tutti frutti
1 tsp instant coffee powder
1 tsp vanilla essence
1/2 cup oil
11/4 tsps baking powder
1/2 tsp baking soda
3/4 Cup Powdered Sugar

Instructions

Sieve the flours together 5 times.
Blend the curd, sugar, oil, coffee powder and essence together until well combined using an electric blender or a regular balloon whisk.
Add the baking powder and baking soda to the above and mix. Set aside for 3-5 minutes until you see tiny bubbles coming up.
Start folding in the dry flour mix to the wet mix in parts ensuring no lumps remain.
Add 1 tbsp tutti frutti to the above and give a quick mix
Pour in the batter into the greased and lined baking dish and sprinkle the remaining tutty fruity on top
Tap the tin gently on the kitchen counter to level the batter and remove any large air bubbles.
Bake in the preheated oven at 180 degrees C for 35-40 minutes or until a skewer inserted in the center comes out clean.
The cake starts to leave the edges of the tin once it is done.
Invert over a wire rack after 5 minutes.
Slice the cake once it completely cools down

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