A feathery light coffee sponge with creamy filling infused with a dash of ginger marmalade. Finished with mocha icing

A Perfect sweet ending


Serves 8

For the Sponge: 
3/4 cup plain flour
2 tbsp instant coffee powder (I used Nescafe)
3 eggs (at room temperature)
1/2 cup sugar

For the filling:
3/4 cup low fat cream
1 tbsp Honey (I used Sidra)
1/2 tsp ginger marmalade 

For the icing
2 cups icing sugar
2 tsp instant coffee or coffee essence
1 tsp cocoa powder
 Coffee Sponge Cake
1.     Preheat the oven to 190 C. Line & grease 8 inch round cake tin.
2.    Sift the flour.
3.    Whisk the eggs + sugar + coffee powder until thick & mousse like.
4.   Now fold in the flour very gently.
5.    Pour the mixture into prepared tin & bake for 25 – 30 minutes or until firm & golden brown
6.   Cool on the wire rack.

 Ginger flavor filling
1.     Whip the cream with honey till stiff peaks. Stir in ginger marmalade.

Note: Candied ginger can also be used. Just chop it and mix into cream.

 Mocha Icing

1.     In the bowl mix together icing sugar + coffee powder or essence + cocoa
2.    Add  water to make an icing which will coat the back of the spoon.
Assembling the Gateau
1.     Split the cake in half. (I became a little adventures this time and split into 3 parts)
2.    Layer the cake slices with the Ginger filling.
3.    Now pour over the Mocha icing on the top of  the cake
4.   Keep it in the fridge for about an hour to set. (Still temperature is very high in Dubai  so it took  
      nearly 2 hours for the entire gateau to set)
5.    Cut into slices & Enjoy

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