FOOD

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.
10
50M

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

Ingredients

Coffee cream

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.

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