Coffee Sponge

Heat oven to 200c

4 eggs

½ cup sugar

½ cup of cornflour

¼ cup of plain flour

1 tsp baking powder

2 tbsp Chicory Coffee Essence

Method.

Beat eggs and sugar until very thick and fluffy.

Add chicory essence near the end of the beating and combine well.

Sift dry ingredients and carefully fold into egg mixture.

Using a rubber spatula, pour mixture into sponge tins and bake for around 12 mins.

Tip out of tins onto a cake rack to cool. When cool put together with coffee cream and ice with coffee icing.

 

received_2013319178895821

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s