Nutritional Info

Nutrition Facts

Serving Size 1 (63g)

Calories 226
Calories from Fat 94 (42%)
Amount Per Serving %DIV
Total Fat 10.4g 16%
Saturated Fat 2.2g 11%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 128mg 43%
Sodium 327.6mg 14%
Potassium 91.5mg 2%
Total Carbohydrate 26.4g 9%
Dietary Fiber 0.8g 3%
Sugars 3.8g
Protein 4.4g 9%

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Recipe Description
This beautiful cake is infused with the flavor of coffee. To add even more flavor, try topping it with coffee flavored rum or coffee laced whipped cream for a cloud-like experience.
Prep time
30 min
Cook time
1 hr 5 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
2 Cup(c)  all purpose flour
1 1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
6   large eggs, separated
1 1/2 Cup(c)  sugar
1 Tablespoon(T)  instant coffee granules, dissolved in 1/3 cup hot water and cooled
1 Teaspoon(t)  pure vanilla extract
1 Cup(c)  walnut pieces, toasted and chopped
1/2 Teaspoon(t)  cream of tartar


Preheat the oven to 350° F. Have ready an un greased 10 inch tube pan with removable bottom. Sift the flour, baking powder and salt together into a bowl, and set it aside. Beat the egg yolks with an electric mixer on medium high speed, and gradually add 3/4 cup of the sugar. Scrape the bowl, and beat until lemon yellow and thick, about 5 minutes. Reduce the speed to low and add the flour mixture in three additions, alternating with the coffee in two additions, beginning and ending with the flour. Beat in the vanilla. Fold in the nuts. Using a clean, dry bowl and beaters, beat the egg whites on medium high speed until foamy, about 30 seconds. Add the cream of tartar and continue beating until soft peaks form. Add the remaining 3/4 cup sugar, a tablespoon at a time, beating for 10 seconds after each addition. Then raise the speed to high and beat until stiff peaks form, about 5 minutes total. Stir one fourth of the beaten egg whites into the batter to lighten it. Then add the remaining whites in three additions, folding them in until incorporated. Scrape the batter into the tube pan and bake on the center oven rack until the top is golden brown, the cake springs back when lightly touched, and a cake tester comes out clean, 60 to 65 minutes. Remove the pan from the oven and allow the cake to rest for 30 to 45 seconds. Then invert the cake on its little feet (if your tube pan has them) or over a soda bottle, making sure it sits level. Let it cool completely. Run a lmife around the center tube and the side of the pan, and lift the tube from the outer pan. Gently slide the knife between the bottom of the cake and the pan, and lift the cake off the pan. Top the cake with coffee rum syrup or whipped cream, or serve it plain.

Additional notes

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