A feathery light coffee sponge with creamy filling infused with a dash of ginger marmalade. Finished with mocha icing
A Perfect sweet ending
OR A START OF NEW BEGININGS
Serves 8
For the Sponge:
3/4 cup plain flour
2 tbsp instant coffee powder (I used Nescafe)
3 eggs (at room temperature)
1/2 cup sugar
For the filling:
3/4 cup low fat cream
1 tbsp Honey (I used Sidra)
1/2 tsp ginger marmalade
For the icing
2 cups icing sugar
2 tsp instant coffee or coffee essence
1 tsp cocoa powder
Coffee Sponge Cake
1.
Preheat the oven to 190 C. Line
& grease 8 inch round cake tin.
2.
Sift
the flour.
3.
Whisk
the eggs + sugar + coffee powder until thick & mousse like.
4.
Now
fold in the flour very gently.
5.
Pour
the mixture into prepared tin & bake for 25 – 30 minutes or until firm
& golden brown
6.
Cool
on the wire rack.
Ginger flavor filling
1. Whip the cream with honey till stiff peaks. Stir in ginger marmalade.
Note: Candied ginger can also be used. Just chop it
and mix into cream.
Mocha Icing
1.
In
the bowl mix together icing sugar + coffee powder or essence + cocoa
2.
Add water to make an icing which will coat the
back of the spoon.
Assembling the Gateau
1.
Split
the cake in half. (I became a little adventures this time and split into 3
parts)
2.
Layer
the cake slices with the Ginger filling.
3.
Now
pour over the Mocha icing on the top of the cake
4.
Keep
it in the fridge for about an hour to set. (Still temperature is very high in Dubai so
it took
nearly 2 hours for the entire gateau to set)
5.
Cut
into slices & Enjoy