Today is Mothering Sunday in the UK and although sons have arrived this afternoon to cook the evening meal, their repertoire does not extend to puddings. And as I like nothing better than baking a cake or making a pudding that is how I am spending a large part of today. Win, win all round really! I thought it would be a good opportunity to make my next bake for the Cake Slice Bakers but of course I can't reveal that until 20th of this month. However it did remind me that a week or so ago I made a second cake from the February choices... A coffee cream sponge. And it was far too good not to share.
This is a delicious light, delicate cake that I feel definitely falls into the dessert camp. It would make a wonderful addition to any party. It consists of two coffee flavoured fat free sponges that have almost a meringue consistency. Despite looking delicate they are quite robust and can be made ahead of time and frozen. These are then layered and covered with coffee flavoured whipped cream. I promised you delicious... Not calorie free!
If I hadn't been pushed for time I might have done some fancy piping or decoration but instead I sprinkled some crushed Flake chocolate over the top of the cake. It worked! And unusually for me I pretty much stuck to the recipe... which I can recommend you trying.
Coffee Cream Sponge Cake
adapted from Maider Heatter's Cakes
- 135g sifted plain flour
- 1 teaspoon baking powder
- 1 tablespoon instant coffee
- 60 ml boiling water
- 3 eggs, separated
- 240g caster sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 350 F, 180 C, or 160 Fan and butter, line and flour two 9" (23 cm) cake tins
- Sift together the flour and baking powder and set aside
- Disssolve the coffee in the water and set aside.
- In a medium bowl whisk together the egg yolks and 180g of the sugar, beating until the mixture is pale and thick. On a low speed add a little of the flour mixture, followed by the coffee and the rest of the flour until it is all combined.
- In a clean bowl and with clean beaters, whisk the egg whites and salt until they form soft peaks. Add the remaining sugar a spoonful at a time, whisking until it is all combined.
- Fold a few spoonfuls of the whites into the cake batter to loosen and then add the remainder, gently folding together until combined.
- Divide the mixture between the two tins and bake for 20 to 25 minutes, until the tops feel springy.
- Cool for 2 - 3 minutes in the tins and then turn out onto a rack to cool. Only peel the lining paper away when completely cool.
When the cakes are cool layer and cover with coffee whipped cream:
- 28g plain chocolate
- 1 tablespoon instant coffee
- 1 tablespoon boiling water
- 600ml double cream
- 1 teaspoon vanilla extract
- 1 1/2 tablespoon caster sugar
- Chop up the chocolate and melt in the microwave. Dissolve the coffee in the water and stir into the chocolate.
- Beat the cream with the vanilla and sugar until it holds it's shape but take care not to over beat. While beating add the chocolate mixture until well combined.
- cover the bottom layer of cake with a layer of cream and place the top layer on, covering the top and sides with the remaining cream...
... and then eat! It won't last long.
Now if you excuse me I've got today's cake/dessert to see to if I can get anywhere near my kitchen which currently looks like a disaster zone. Do you think cooking a mother's day meal involves clearing up afterwards? I hope so!
Happy Mother's Day!