Name: Brown sugar sponges with coffee cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 eggs, at room temperature; 1/3 cup firmly packed brown sugar; 1/4 cup wheaten cornflour; 1/4 cup plain flour; 1/2 teaspoon cream of tartar; 1/4 teaspoon bicarbonate of soda; 3 teaspoon instant coffee granules; 250 gram cream cheese, at room temperature; 1/4 cup icing sugar; 3/4 cup thickened cream; cocoa powder, to dust

Ingredients

2 eggs, at room temperature

1/3 cup firmly packed brown sugar

1/4 cup wheaten cornflour

1/4 cup plain flour

1/2 teaspoon cream of tartar

1/4 teaspoon bicarbonate of soda

3 teaspoon instant coffee granules

250 gram cream cheese, at room temperature

1/4 cup icing sugar

3/4 cup thickened cream

cocoa powder, to dust

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and lightly flour a 6-hole (3/4-cup) Texas muffin tray.

2.Using an electric mixer, beat eggs and brown sugar in a bowl for 8 minutes or until very thick and creamy. Sift cornflour, flour, cream of tartar and bicarbonate of soda twice onto baking paper, then sift over egg mixture.

3.Using a large plastic spatula, fold until just combined; don’t over mix. Spoon into prepared holes. Bake for 15 minutes or until cakes are risen, golden and spring back when touched lightly. Transfer to a wire rack lined with baking paper to cool.

4.Meanwhile, combine 2 tablespoons boiling water and coffee in a jug until dissolved. Cool.

5.Using an electric mixer, beat cream cheese and sifted icing sugar in a bowl until smooth. Beat in cream and cooled coffee mixture until combined and smooth.

6.Split each cake into 3 layers. Sandwich layers with coffee cream. Serve cakes lightly dusted with cocoa.

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Ingredients

Method

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