Name: Chocolate sponge cake with coffee cream
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 6 eggs, at room temperature; 1 cup caster sugar; ½ cup plain flour; ⅓ cup self-raising flour; ¼ cup cocoa powder; 1 tbsp boiling water; 50 g unsalted butter, melted, cooled; Extra cocoa powder, to decorate; Coffee cream; 1 tbsp instant coffee granules; 1 tbsp boiling water; 2 cups thickened cream; 2 tbsp icing sugar mixture

Chocolate sponge cake with coffee cream

This beautifully presented cake includes two layers of coffee-flavoured frosting. Make for a birthday surprise that will leave everyone wanting another slice.

This beautifully presented cake includes two layers of coffee-flavoured frosting. Make for a birthday surprise that will leave everyone wanting another slice.

Ingredients

6 eggs, at room temperature

1 cup caster sugar

½ cup plain flour

⅓ cup self-raising flour

¼ cup cocoa powder

1 tbsp boiling water

50 g unsalted butter, melted, cooled

Extra cocoa powder, to decorate

Coffee cream

1 tbsp instant coffee granules

1 tbsp boiling water

2 cups thickened cream

2 tbsp icing sugar mixture

Method

1.Grease and line two x 20cm round cake pans with baking  paper, extending paper 2cm  above pan edges.

2.Beat eggs and sugar in a large bowl of an electric mixer for  about 5 minutes, or until thick.

3.Sift combined flours and  cocoa twice, onto a sheet of  baking paper. Sift again over  egg mixture. Add water. Using  a balloon whisk, gently fold  to combine – do not stir.

4.Spoon 1 cup of mixture into  a small bowl. Stir in butter. Return to remaining mixture and gently fold until just combined. Divide evenly between prepared pans.

5.Cook in a moderate oven (180C) for about 25 minutes, or until edges have shrunk away from sides of pans. Immediately turn out onto wire racks, lined with lightly greased baking paper, to cool.

6.To make cream, dissolve coffee in water. Cool. Beat cream, sugar and coffee mixture in a small bowl of an electric mixer until soft peaks form.

7.Sandwich sponges together with half the cream. Top with remaining cream. Dust with sifted cocoa.

Alison Pickel