A gorgeous but simple Mothering Sunday bake.
Coffee Sponge with Ginger Cream
Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
- Instant coffee 2 tsp
- Unsalted butter 175g (6oz), softened
- Caster sugar 175g (6oz)
- Eggs 3, beaten
- Self-raising flour 175g (6oz), sifted
- Double cream 400ml (14fl oz)
- Icing sugar 1 tbsp
- Stem ginger in syrup 2 pieces, finely sliced
- Blueberries and/or edible flowers to decorate (optional)
Instructions
- 1 Preheat oven to 180°C/160°fan/Gas 4. Grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tablespoon boiling water.
- In a large bowl, cream butter and caster sugar until fluffy.
- Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
- Bake for 20-25 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 icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.
A Dairy Diary recipe.
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