For the Coffee Sponge Cake...

Ingredients

• 6 large eggs, separated
• ¾ tsp salt
• 1 ¾ cups sugar
• 1 ½ cups all-purpose flour
• 2 ¼ tsp baking powder
• 2 ½ tsp vanilla extract
• ¾ cup whole milk
• 2 tbsp espresso powder or instant coffee

Instructions

1. Preheat oven to 350ºF
2. Grease a baking dish, set aside
3. Beat yolks with sugar
4. Add in milk, vanilla, espresso powder (or instant coffee), flour, and baking powder
5. Blend until just mixed
6. In a separate bowl or a mixer, slowly whip egg whites and salt until stiff peaks form
7. Fold egg whites into the original yolk mixture slowly - It's important to not deflate the whipped whites
8. Pour into baking dish and bake for 40-45 minutes or until cake is completely set 

For the Milk Mixture...

Ingredients

• 1 can evaporated milk
• 1 can condensed milk
• 2 cups strongly brewed Westrock coffee - We recommend our East African Blend

Instructions

1. Combine all ingredients in a bowl, set aside
2. Poke holes in the cake 1” apart with the end of a spoon
3. Pour mixture all over the cake - Add mixture until the cake is completely moist
4. Let cool in the fridge overnight or at least 4-6 hours
5. Serve topped with whipped cream and garnished with espresso powder