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
- Grease and line two x 20cm round cake pans with baking paper, extending paper 2cm above pan edges.
- Beat eggs and sugar in a large bowl of an electric mixer for about 5 minutes, or until thick.
- 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.
- 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.
- 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.
- 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.
- Sandwich sponges together with half the cream. Top with remaining cream. Dust with sifted cocoa.
