Ingredients
Method
Step 1: Preheat and Prep
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Draw 2-inch alternating stripes to guide piping.
Step 2: Make the Meringue
- Whip egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff and glossy.
- Pipe onto the even-numbered lines on the baking paper.
Step 3: Make the Sponge Batter
- Beat egg yolks with sugar until pale and thick. Stir in cold coffee. Gently fold in the flour without overmixing.
- Pipe this batter in the gaps between the meringue stripes.
Step 4: Bake
- Bake for 25–30 minutes. Meringue should stay pale and sponge should be springy. Cool completely on a rack.
Step 5: Whip the Cream
- Whip cream with powdered sugar until soft peaks form. Optional: spread a thin layer of jam over one half of the cake.
Step 6: Assemble
- Cut the cake base in half across the stripes. Spread whipped cream on one half, place the second half on top. Chill for 30 minutes.
Step 7: Slice and Serve
- Cut along the stripes into rectangular slices. Serve cold.
Notes
- Room-temperature eggs whip better—don’t skip this!
- You can skip the jam if you want it purely creamy.
- Store in the fridge for up to 1 day. It’s best eaten the same day you assemble it.
- Use a serrated knife for clean cuts.
- If you want a sharper look, chill before slicing.