Ukrainian Sponge Coffee Torte

A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.



  • 1 cup strong coffee (2 tablespoons coffee to 1 cup water)
  • 1 cup sifted CAKE flour
  • 1 teaspoon baking powder
  • Few grains salt
  • 5 eggs, separated
  • 1 cup granulated sugar, divided


  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1/2 cup strong coffee
  • 2 egg yolks
  • Toasted slivered almonds


  1. Prepare the coffee and cool it. Reserve 1/2 cup of the coffee for the filling.
  2. Sift the flour with the baking powder and salt twice.
  3. Beat the egg whites until stiff.
  4. Add 1/2 cup of the sugar gradually and beat constantly until thick.
  5. Now beat the egg yolks until light.
  6. Add the other 1/2 cup sugar gradually and continue beating until light and fluffy.
  7. Combine both mixtures and fold to blend thoroughly.
  8. Add the flour alternately with 1/2 cup of the cooled coffee.
  9. Spoon the batter into an ungreased, deep, round baking pan. Best to use springform pan.
  10. Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done when tested.
  11. Invert on a cake rack and cool. Cut the cake into 2 layers.
  12. Spread the following filling between the layers, over the top and on the sides.
  13. Filling: Cream the butter with the sugar until very light.
  14. Add the coffee gradually and beat with a rotary beater until fluffy.
  15. Beat in the egg yolks. The filling should be of a spreading consistency.
  16. Spread as directed.
  17. Decorate with the toasted almonds.
  18. Place the torte in a cool place for several hours before cutting.

Posted by Olga at Recipe Goldmine 5/5/02 11:32:19 am.