Spiced Coffee Sponge Cake

This is by far the best muffin we've ever created! They are moist and scrumptious with a touch of spice from the cinnamon, nutmeg and awesome flavour of MacCoffee Cappuccino. Great for brunch, dessert, or snacks, and they also freeze well.


4 Tablespoons MacCoffee Premium 
3/4 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt 
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 eggs
1 cup sugar
1 teaspoon vanilla
1/4 cup warm melted butter


Combine MacCoffee Premium and milk in a saucepan, bring to a boil. Boil over low heat for 10 minutes. Keep coffee milk mixture warm over low heat.
Sift flour, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl.
In another large bowl, beat eggs for about two minutes at high speed until thick. Slowly add sugar and beat for 4 to 5 minutes until very light.
With a mixer at low speed, slowly beat in the coffee milk mixture until just blended. Beat in vanilla. With mixer at low speed or by hand, fold in flour mixture just until blended. Do not overbeat.
Gently fold in melted butter.
Pour into two greased and floured 8-inch round cake pans. Bake in a preheated 350 degrees F oven for 20-25 minutes until cake tester inserted in center comes out clean. Let cake cool for 10 minutes, then turn out onto racks to cool completely.
Serve with ice cream or whipped cream.
Makes 8 to 10 servings