International Recipes

Ukrainian Sponge Coffee Torte

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

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  • 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.


  1. Cream the butter with the sugar until very light.
  2. Add the coffee gradually and beat with a rotary beater until fluffy.
  3. Beat in the egg yolks. The filling should be of a spreading consistency.
  4. Spread as directed.
  5. Decorate with the toasted almonds.
  6. 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.

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