This beautiful cake is so easy you can make it every weekend – or decorate with edible flowers and bake for a birthday.
Coffee Sponge with Gingerbread Cream
Suitable for vegetarians
Suitable for freezing
Ingredients
- Instant coffee 2 tsp
- Unsalted butter 175g (6oz), softened
- Caster sugar 175g (6oz)
- Eggs 3 medium, beaten
- Self-raising flour 175g (6oz), sifted
- Double cream 600ml tub
- Gingerbread syrup 1 tbsp
- Icing sugar 1 tbsp
- Blueberries, crystallised ginger and/or edible flowers to decorate (optional)
Instructions
- Preheat oven to 180°C/160°fan/Gas 4 and grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tbsp boiling water.
- Place butter and sugar in a large bowl and cream together until pale and fluffy.
- Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
- Bake for 25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Whip cream with syrup and icing sugar and use to sandwich cakes together. Spread remaining cream on top and decorate with blueberries, crystallised ginger and/or edible flowers, if wished. Chill until ready to serve.
#birthdaycake
#edibleflowers
