Cost Breakdown

Critical Success Points

• • Whisk the eggs and sugar until the ribbon stage (pale, tripled volume).
• • Fold the flour gently to keep the batter airy.
• • Bake until a clean skewer test; do not overbake.
• • Achieve exactly 120 °C for both sugar syrups; use a thermometer.
• • Cool the yolk‑syrup mixture before adding butter.
• • Incorporate the Italian meringue at low speed to keep the buttercream light.
• • Evenly soak each sponge layer with coffee‑vanilla syrup.

Safety Warnings

• • Hot sugar syrup reaches >120 °C; handle with care to avoid burns.
• • Use a thermometer to prevent over‑cooking the syrup.
• • Do not over‑whisk buttercream once butter is added, as it can become grainy.