Malted Barley Sponge Cake

A simple Malted Barley Sponge Cake recipe that can be used for creating a layered cake (using a Chocolate Stout Pastry Cream), cut up and added with a Cherry Flander Red Sauce and a Chocolate Imperial Stout Pudding to create a Belgian Inspired Trifle.

The flavors of this cake can also be easily substituted to create you own flavor profile.

Makes: one half-sheet cake or two 9 inch round cakes

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2008 | Issue #23

Malted Barley Sponge Cake

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A versatile sponge cake recipe, that makes a half sheet cake, or 2 9 inch rounds, that can be modified to with many different beer flavor profiles.

• CourseDessert
• CuisineBeer Cuisine, Thanksgiving Feast, Vegetarian
• Cooking Beer StyleAmerican Imperial Stout, American Stout, Oatmeal Stout
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionCake, Dairy
• Cooking MethodBaking with Beer
• BreweryAnderson Valley Brewing Co., Beer Advocate, Brooklyn Brewery

Servings	Prep Time
10 servings	10 minute

Cook Time	Passive Time
12 minute	30 minute

Servings Prep Time 10 servings 10 minute

Cook Time Passive Time 12 minute 30 minute

Malted Barley Sponge Cake Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe A versatile sponge cake recipe, that makes a half sheet cake, or 2 9 inch rounds, that can be modified to with many different beer flavor profiles. CourseDessert CuisineBeer Cuisine, Thanksgiving Feast, Vegetarian Cooking Beer StyleAmerican Imperial Stout, American Stout, Oatmeal Stout SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionCake, Dairy Cooking MethodBaking with Beer BreweryAnderson Valley Brewing Co., Beer Advocate, Brooklyn Brewery Servings Prep Time 10 servings 10 minute Cook Time Passive Time 12 minute 30 minute Servings Prep Time 10 servings 10 minute Cook Time Passive Time 12 minute 30 minute

Ingredients

• 7 each eggs, yolks, extra large
• 1/3 cup sugar, organic
• 3 tablespoon stout beer such as Brooklyn Black Chocolate Stout, Barney Flats Oatmeal Stout or other American Stout
• 7 each egg, whites, extra large,
• 3/4 cup flour, unbleached all purpose
• 1/4 cup flour, malted barley, such as 50 | 60L Crystal Malt or Weyermann® CaraAroma Malt, ground to a fine powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt, kosher
• 4 tablespoon butter, unsalted melted

Servings: servings

Units:MetricUS Imperial

Instructions

• Preheat oven to 375˚F | 191°C. Lightly butter a half-sheet pan, then line with parchment paper and butter again.
• In the bowl of an electric mixer, add egg yolks and beat on high until the color turns a lemony color, about 3 minutes. Gradually add sugar and beer, set aside. In another bowl, beat egg whites, starting on low speed, then slowly raising to high. Beat until the whites form a soft peak.

  
• In a third bowl, mix together the flours, salt and baking soda. Add the dry ingredients to the yolk mixture, drizzling in the butter, then fold together with a spatula. Next, fold in 1/3 of the beaten whites; this will help loosen the batter. Once incorporated, carefully fold in the remaining whites. Spread the batter evenly onto the prepared sheet tray with a offset spatula.
• Bake in the center of the oven for about 12 minutes. The cake will have lost its shine, and when touched lightly, will spring back. The internal temperature for the cake should be 205°F | 96°C. Remove the cake from the oven and let cool.
• To create a Belgian Inspired Trifle, make Cherry Flanders Red Sauce and Chocolate Imperial Stout Pudding

  

Recipe Notes

Recipes that Use This Recipe:

Flemish Inspired Trifle

Irish Trifle

Other Cake Recipes:

Bourbon Barrel-Aged Imperial Stout Gingerbread Cake

Chocolate Irish Stout Cake

Christmas Pudding With Russian Imperial Stout Soaked Dried Fruit & Hard Sauce

Coffee Milk Stout Custard Cake

Gingerbread Oatmeal Stout Coffeecake

Gugelhupf Bierkuchen (German Beer Cake)

India Red Ale infused Pineapple Upside Down Cake

India Red Ale infused Pineapple Upside Down Cake for a Crowd

Irish Layered Cake

Malted Barley Sponge Cake

Peach Upside Down Cake with Sierra Nevada Kellerweis

Sour Cream Pound Cake Recipe