Coffee-Infused Creamy Sponge Cake Delight

In a bowl, combine the whipping cream, milk, and powdered sugar.

Add 1–2 tablespoons of instant coffee or a shot of cooled espresso and stir until dissolved.

Whip the mixture until soft peaks form. If you prefer a more stable filling, dissolve 1 tsp of gelatin in warm water and gently fold it into the whipped cream.

Assemble the Cake:

Slice your sponge cake into even layers if not pre-sliced.

Brush or lightly soak each layer with a bit of the coffee-milk mixture.

Spread the coffee cream evenly between each layer.

Finish with a thick layer of cream on top and smooth the edges.

Chill:

Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the cream to set.

Serving and Storage Tips