Coffee Cotton Sponge Cake

Coffee Desserts
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Cotton Sponge Cake

5 medium eggs (weighs 57 to 60 gr. each with shells)
1/4 teaspoon salt
65 grams whole milk (warm milk)
10 grams instant coffee
50 grams oil
1 teaspoon vanilla essence
100 grams plain flour / all purpose flour
100 grams fine sugar

Pan size: 18cm

Baking temperature: 140°C
Baking time: 60 minutes

After 60 mins, increase the temperature to 150°C and continue baking for another 5 to 10 minutes, or until the top of the cake is golden brown.

Baking time may vary depending on the type and accuracy of your oven.

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