Coffee Sponge

Ingredients

Serves 8-10

For the sponge:
3 eggs
3 tbsp clear honey
2 tbsp Hermesetas Granulated
75g (3oz) plain flour
2 tsp instant coffee dissolved in 1 tbsp boiling water
2 tbsp oil

For the filling and topping:
300ml (½ pint) light whipping cream
1 tsp instant coffee dissolved in 1 tsbp water
Chocolate covered coffee beans
Ready-made chocolate leaves (optional)
1 tbsp cocoa power

Preparation

For the sponge:
Baseline two 20cm/8in sandwich tins. Preheat the oven to 190ºC (375ºF, Gas Mark 5). Break the eggs in a bowl, add the honey and whisk until thick and pale.
Add the Hermesetas Granulated and whisk for 30 seconds. Add the flour, coffee and oil and fold gently together with a metal spoon.
Share the mixture between the prepared tins, level the tops and cook for 15–20 minutes, until golden brown and springy to the touch. Cool for 5 minutes, then turn out onto a cooling rack.

To make the filling and the topping:
Whisk the cream until thick. Add the coffee and whisk again to mix. Spread almost half the cream over one of the sponges and place the second sponge on top. Spread more cream over and then put small spoonfuls round the edge. Decorate with the coffee beans and chocolate leaves, if using, then dust with the cocoa.

	kJ	kcal	Carbohyd.g	Fat
Portion	840	200	14.0	14.0