Gheza-e-shiriin: COFFEE & GINGER GATEAU
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
For the Sponge:
2 tbsp instant coffee powder (I used Nescafe)
3 eggs (at room temperature)
1 tbsp Honey (I used Sidra)
2 tsp instant coffee or coffee essence
Coffee Sponge Cake
Preheat the oven to 190 C. Line
& grease 8 inch round cake tin.
the eggs + sugar + coffee powder until thick & mousse like.
fold in the flour very gently.
the mixture into prepared tin & bake for 25 – 30 minutes or until firm
& golden brown
on the wire rack.
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.
the bowl mix together icing sugar + coffee powder or essence + cocoa
Add water to make an icing which will coat the
back of the spoon.
Assembling the Gateau
the cake in half. (I became a little adventures this time and split into 3
the cake slices with the Ginger filling.
pour over the Mocha icing on the top of the cake
it in the fridge for about an hour to set. (Still temperature is very high in Dubai so
nearly 2 hours for the entire gateau to set)
into slices & Enjoy
Labels: cake, coffee, cream, ginger, honey, low fat, sponge