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62 comments
- Oksana
Looks delicious! Can’t wait to make it. Although, is there a different cream substitue that would work nicely? Not really a big fan of buttercream but if I have to I will 😉
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- tkorchemnaya
For this particular cake, I do recommend sticking with the French buttercream. You could bake a cream cheese buttercream if you really want to though
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- Oksana
My cake came out flat.. After watching your video I think it might have been because my eggs were not at room temperature..? Ive had this problem several of times when making other cake s
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- tkorchemnaya
Hmm, did you whisk your eggs very well? That’s the biggest issue with sponge cakes. The eggs have to be very light and fluffy, otherwise the cake will fall flat.
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- J
I tried this recipe twice. Both times it fell flat. The second time I did whisk for 7 minutes. I timed it.
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- tatyanaseverydayfood
So sorry that the cake hasn’t turn out well for you. Make sure you are folding the flour into the egg mixture very gently; the eggs will give the cake volume
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- Anna
This cake is amazing!! We did find it a bit too sweet for our liking, What can I do to the soaking mixture to make it not so sweet? Should I just dilute it with more water? And what about making my own “simple syrup”? Would that work? Any suggestions would be greatly appreciated!!
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- tkorchemnaya
If you want it to be less sweet, you can simply use a strong coffee with a touch of sugar in place of the syrup concoction! 🙂
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- Bre
Hi there can you use almond meal instead of flour ?
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- tkorchemnaya
If you don’t have almond flour, you can actually use regular flour in place of the almond flour. The cake layers won’t have that nutty flavor but will still turn out great 🙂
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- Вячеслав
Очень вкусный торт! Я спёк этот торт, всё получилось так как должно. Правда я зделал две порции для выпечки так как хотелось чтобы торт получился выше.
Я кофе люблю и с этим кофейным тортом было просто ям!!!!- Reply
- tkorchemnaya
I’m so glad you enjoyed my recipe! I usually make two portions also to get a tall cake! 🙂
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- Sweet Somethings Blog
I’ve had my eye on this cake for some time now! Looking forward to making it for easter!
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- Anna
Hi tanya what kind of chocolates did u put on top for decorations?
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- tkorchemnaya
I used Ghirardelli semi-sweet chocolate chips 🙂
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- vika
Hi Tatyana, can I use caramel syrup instead of vanilla?
See Also38 German Christmas RecipesApple Pie Recipes - Baked, Indian & More | Taste of HomeSpinach Stuffed Mushrooms Recipe - The Cookie Rookie®9 Low Carb Instant Pot Recipes - From Dinner To Dessert!- Reply
- tkorchemnaya
Yes, caramel will taste great here, too! 🙂
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- Natasha
This recipe is the absolute best!! Made it dozens of times for various occasions and each time it’s major hit!
Thanks a bunch!!
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- tkorchemnaya
I’m so glad that you enjoy my recipe! Opera is one of my favorites! 🙂
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- Nbd
Hi T, I have made this cake twice and I absolutely love it but the only problem I face is that my cake is that it caves in.
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- tatyanaseverydayfood
So glad you enjoy it! Hmm, is the cake falling flat while it’s in the oven? Try whisking your eggs a bit longer. That should help!
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- Jessie
Hi T, this cake looks delicious! May I know if I can use 2 of 9 inch pans to make 4 layers instead of 3 of 8 inch pans for 6 layers?
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- tatyanaseverydayfood
Yes, that will work great 🙂
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- Jessie
Oh.. Thanks so much… I will make this as a birthday cake.. It looks just delicious!
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- Jessie
Hi T, yeah, i tried to use 2 9 inch pans to make the cake with the same recipe.. But then my cake didnt rise enough to cut into 2 layers. May i know something went wrong?
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- Ru
This recipe is the absolutely the BEST!!!! Made it a few times for various occasions and each time it’s major hit! Today I was asked to make it for the family reunion.
Thank you much!!!
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- tatyanaseverydayfood
I’m so glad you enjoy my recipe! This is one of my personal favorites, too! 🙂
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- Josh
Hi, this cake interested me because its made of almond flour instead of wheat-based flour. Because I am likely making it for a gluten-free person, are there any replacements for the 1/4 cup of allpurpose flour?
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- tatyanaseverydayfood
HI! 🙂 have you tried using a gluten-free flour? ‘Bob’s Red Mill’ makes a great product! Using almond flour alone will make the cake very fragile, the additional flour will help keep everything together a bit better 🙂
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- Shradha
Hi tatyana …how can i make almond flour at home…is this almond crushed into a powder…
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- Shradha
Or a meal almond available in market
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- tatyanaseverydayfood
Yes, essentially, it’s almonds crushed into powder. If you want to make this at home, use blanched almonds and a food processor. Most stores will carry almond meal 🙂
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- Chanel
Would I be able to bake this in a 6-inch pan? Or would that be too risky?
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- tatyanaseverydayfood
Yes, that will work well, too! You’ll just have a taller cake 🙂
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- Gwen
Tanya how do you make your simple syrup? Could I use Swiss Meringue Buttercream Icing instead?
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- tatyanaseverydayfood
For the simple syrup, I simply combine a cup of boiling water with 1/2 cup sugar and stir until it’s dissolved. The Swiss Meringue Buttercream will work okay, or my whipped cream frosting
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- Michelle
Holy Hannah! This cake is AMAZING!!! Tiramisu is my favorite dessert and this is a million times better. I shared your link on Facebook, I hope you don’t mind. Thanks for sharing!! ❤
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- tatyanaseverydayfood
Thank you so much for sharing and I’m so glad you enjoyed it! 🙂 This is one of my personal favorites!
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- Katie G
I made just the almond sponge cake to see if making this sponge cake would good enough to have for my birthday. Good news is it is pretty darn good! However, after folding the batter when I place it on a pan, I saw that not all the flour mixture got mixed in so I had to quickly mix that in. Another is I can see from the video that you got a nice tan/fawn color while mine was yellow. Could it be the eggs I used? I get my eggs from my own chickens that are only used for laying eggs.I’m responding to this because I was wondering what I did wrong and does anyone have tips that I should try next time.
Thank you for your time and keep up the awesome work!!!
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- tatyanaseverydayfood
Hi! I’m glad you enjoyed the recipe! Just make sure to scrap from the bottom of the mixing bowl next time to make sure all the flour gets incorporated. And yes, fresh eggs from home chickens are almost always much more intense in color so it wasn’t something you did wrong! You can try whisking the eggs for longer to get the batter more pale.
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- Katie G
Ok, I’ll do that next time. Thank you very much!!!
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- Sandhya
Hi, i love this cake. feel to do it at home.
i don’t have a mixer bowl, what can i use instead of that.
can you tell the measurements for 1 cake tray..
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- tatyanaseverydayfood
You can use a hand-held mixer but it will take a bit longer to get the eggs to the right consistency.
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- Karen
That buttercream looks absolutely divine! Can it be flavored with cocoa powder, Nutella or chocolate instead of coffee? I think it would be really good on your Ferraro Rocher cake I’m planning to make in a couple of weeks.
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- tatyanaseverydayfood
Yes, that would taste amazing! 🙂 love that idea!
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- Rosita
Hi Tatyana
I love your receipes. They always are a big hit with my family.
I reside in a country where liqueur is not available. So Kahlua is out of question. Hence how do i make that syrup combination without that liqueur? Do I add equal amount of coffee and simple syrup or just substitute simple syrup for kahlua? Or is there any other option?
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- tatyanaseverydayfood
Hi! I’m so glad you enjoy my recipes! I hope you enjoy this one, too! A combination of coffee and simple syrup will work perfectly! 🙂
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- aya
can i make this into chocolate almond cake? if yes how much cocoa powder i must use ?
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- tatyanaseverydayfood
Yes, just add 1/3 cup cocoa powder to the dry ingredients. No need to adjust for the ingrediets
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- Mariya
Hi Tatyana..you have an amazing channel and fantabulous recipes,, pls help me with measurements if i want to try this recipe using a 9×13 inch rectangular pan..would I need to double or triple the almond sponge recipe?? Pls try replying me soon as i really want to try this recipe in sometime now. Thanks!
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- tatyanaseverydayfood
Hi Mariya! Thank you for reaching out to me! Do you want to make just one layer using the 9×13 pan or multiple layers? If just one layer, the original recipe will work just fine. If you want multiple layers, I would triple the recipe. Hope you enjoy the cake!
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- Irene
Hello! Thank you for this awesome recipe! I have a question about the sponge cake. In the past when I have made sponge cake, I noticed that after baking, the sides of the cake really pulled away from the cake pan leaving the layers with caved in sides. I had a problem frosting the cake as it was all wavy on the sides. I have also noticed that some recipes call for buttering the cake pan sides and some do not. What is the correct way to do this and could buttering the sides be the reason the cake pulled away on the edges? Thanks very much!
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- tatyanaseverydayfood
Hi Irene! With sponge cakes, I never grease the sides or bottom. I just line the bottom with parchment paper. This way, the cake sticks to the sides and doesn’t pull away. You’ll need to run a knife along the edge to release the cake from the pan.
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- Kelly Hayes
Hi Tatyana, I made this AWESOME cake for Mother’s Day and it was truly phenomenal! I used the recipe from your “European Cake” cookbook and have noticed the recipe was slightly different there. I have to say that the mascarpone icing in the cookbook recipe was perfection (I’m not a huge buttercream fan as I do find it too sweet as I’ve noticed more than one person has commented on here). The only change from the cookbook recipe I made was making the ganache ratio 1:1 as I find it spreads much easier. Thank you for your most fabulous recipes! Can’t wait to make another cake! (PS I posted an instagram shout out to you and photo of the cake @kellyskitchenca ).
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- Daisy
Can i use cooked condensed milk in frosting?
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- tatyanaseverydayfood
Hi! Yes, you can used cooked condensed milk in the frosting, too. I would add it after beating the butter. Enjoy! 🙂
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- Christina
Hi Tatyana! i hope you had a nice Christmas holiday break!
i am planning to make this cake for the new year’s celebrations and i want wondering if i can do any of the steps a day or two earlier.also, can we avoid the condense milk or use less quantity? we don’t really like very sweet cakes 🙂 is the version in your book less sweet?
thank you for your time! keep us this awesome work!!!
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- tatyanaseverydayfood
Hi! I had a wonderful Christmas, thank you!
Yes, you can prepare the cake ahead of time. The entire cake can be made ahead of time, or just the sponge cake. Allow the sponge cake to cool, then wrap it very well and keep it at room temperature.
I do enjoy the version in my cookbook better! It’s an updated version of this one.- Reply
- Tay
Yours is a healthier interpretation of the classic. It’s a keeper for me.
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- tatyanaseverydayfood
I’m so glad you enjoyed it!
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- Clay
Question
How much will the quantity change if I use 9” cake pans?- Reply
- tatyanaseverydayfood
Hi Clay! I recommend preparing 1 1/2 portions of the recipe if you’re using 9-inch pans. If you leave the recipe the way it is, the cake layers will be super thin. Hope you love the cake!
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