Coffee Sponge Cake

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    170g margarine, softened
    170g caster sugar
    1 drop vanilla extract
    140g self raising flour
    30g mild instant coffee powder
    3 eggs, beaten
    2 dessertspoons warm water


    Preheat the oven to 180 C / Gas 4, and grease and flour two sandwich tins.
    Using a wooden spoon, beat together the margarine and sugar until creamy. Add vanilla and stir.
    Sift together the flour and instant coffee. Add the dry mixture to the margarine mixture alternately with the beaten eggs, stirring between each addition. Finally, add 2 dessertspoons of warm water, and stir.
    Divide the mixture evenly between the two prepared tins. Bake for 20 minutes in the preheated oven, or until the cakes test done with a wooden skewer.
    Allow to cool in the tins till cool enough to handle, then tip out onto a wire rack to cool completely. Fill or ice as desired.

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