Coffee Sponge

February 4, 2019

 

Preparation Time                            Cook Time

20 minutes                                            25  minutes

 

Serves

8                                                    Easy

 

Ingredients List

170 g self-raising flour

170 g caster sugar

170 g Stork margarine

3 eggs

1 tsp. level baking powder

1 heaped dessert spoon of coffee dissolved in half a cup of boiling water (allow to cool before using/or use a small amount of boiling water and top up with cold if you are in a hurry!)

Use half of this in the cake itself and save the rest for the buttercream filling

 

Filling

100g icing sugar

A few teaspoons of the dissolved instant coffee

A teaspoon of Stork margarine

 

Method (All in One Method)

1. Grease and line two 7” sandwich tins.  Or use the Lakeland cake liners, they make life so much easier.

2. Pre heat the oven  to 180ºC – with the middle shelf in position.

3. Place all the cake ingredients including half of the dissolved coffee mix, into a mixing bowl.

4. Mix with an electric hand mixer until combined. Do not over mix.  Try to mix as little as possible to keep the cake light.

5. Divide the mix evenly between the two cake tins.

6. Bake in the oven for 25 minutes or until the edges of the cake leave the sides of the tins.

7. Turn out onto cooling rack and remove the greaseproof liners carefully.

8. Whilst the cakes are cooling – make the filling.

 

Coffee Filling

9. Put 100g of icing sugar in a bowl with the teaspoon of Stork and 2-3 teaspoons of the dissolved coffee mixture.  You will have to use your judgment - you may need a little more or little less.  Mix together to form a smooth lump free filling.

10. When the cakes are cold – spread the filling onto one cake and then sandwich the two together.  

11. Dust the top of the cake with some icing sugar

 

Helpful Hint

If you wish you could change this up a little by adding a vanilla buttercream (just substitute the coffee flavouring for a few drops of vanilla essence) or you could use a chocolate filling (add 1 tbsp. of cocoa powder to the icing sugar and gradually add water to achieve a spreadable consistency)  So many options with this - you could also ice the top and add walnuts.

 

Freezing

I don't find that this cake freezes well - but it is so quick to make from scratch that it doesn't matter!  (for freezable coffee and chocolate cakes see the fudge cake recipes)

 

Serving Suggestions

Just a nice cuppa! Is all it needs.

I make one of these every week and it doesn't last long - especially when Gus gets to it first (see the gallery !)

 

 

 

 

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