Recipe of the Week: Coffee Sponge with Ginger Cream


A gorgeous but simple Mothering Sunday bake.


Coffee Sponge with Ginger Cream

Coffee Sponge with Ginger Cream

  • Difficulty: easy
  • Print

Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • 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)


  1. 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.
  2. In a large bowl, cream butter and caster sugar until fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. 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.
  5. 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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