Heat oven to 200c
½ cup sugar
½ cup of cornflour
¼ cup of plain flour
1 tsp baking powder
2 tbsp Chicory Coffee Essence
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.