Iced Coffee Sponge Recipe |
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You will need:- 4 oz. self raising flour pinch salt 4 oz. butter or margarine 4 oz. castor sugar 2 eggs, lightly beaten 1 tablespoon coffee essence For the filling and decoration:- 4 oz. butter 6-8 oz. icing sugar, sieved 3 teaspoons coffee essence 4 oz. flaked almonds, toasted few Smarties
Preparation Time:- 20 minutes
Cooking Time:- 25-30 minutes
Oven Setting:- 350°F; Gas Mark 4
Sieve flour and salt together. Cream fat and sugar until light and fluffy. Beat in eggs, one at a time. Fold in the dry ingredients and coffee essence; mix thoroughly. Divide mixture equally between 2 well greased 6-7 inch sandwich tins. Bake in center of a moderate oven for 25-30 minutes. Turn out and cool on a wire tray.
Beat the butter until soft and creamy. Add the sieved icing sugar a little at a time beating well. Add coffee essence.
Put the cakes together filling the center with a thin layer of butter cream. Coat the sides. Place the toasted almonds on piece of greaseproof paper and coat the sides of the cake with them. Coat the top of the cake with the butter cream and mark prettily with a cake ruler (see Quick Tip, Lemon Cream Gateau Recipe). Decorate the top with Smarties and almonds.
Quick Tip
To blanch almonds: place whole almonds in a basin and pour boiling water over them. Leave for about five minutes. Drain. The skin will come off quite easily by pinching between the fingers and thumb.
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