This coffee sponge cake recipe is made with chopped walnuts and topped with a chocolate icing sugar frosting.
Preheat oven to 350 degrees F.
Grease and flour an 9 inch round cake pan.
Combine coffee and milk in a small saucepan and bring to a boil, Steep over low heat for 10 minutes. Strain out coffee grounds and keep the milk warm on low heat.
In a bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside.
Using an electric mixer, in a large mixing bowl, beat the eggs for two minutes at high speed until thick.
Slowly add the sugar and beat until the mixture is very light. With the mixer on low speed, slowly beat in the flavored milk and vanilla just until blended.
Fold in the flour mixture then melted butter and walnuts just until blended.
Pour into cake pan.
Bake for 20-25 minutes until cake tester inserted in center comes out clean.
Let cake cool for 10 minutes, then turn out onto a rack to cool completely.
Chocolate Butter Cream Frosting
Cream butter for a few minutes on medium speed, or vigorously with a fork.
Sift 1 cup confectioners' sugar and 1/4 cup cocoa into the butter bowl.
Mix on low until creamy.
Add vanilla extract, salt, and milk/cream and beat for 3 minutes. If using an electric mixer, increase speed to medium.
Notes: To thicken the consistency, add a little more sugar.
To think the consistency,add additional milk 1 tablespoon at a time.