Coffee Sponge

1 cup + 2 tbs flour

2 tsp baking powder

1 cup castor sugar

4 eggs separated

½ cup oil

½ cup boiling water

2 tbs coffee

Cream:

½ cup butter/White Wooden spoon

½ – 1 cup icing sugar

2 tbs milk

2 tbs coffee

Beat the butter until light and fluffy.  Add the icing sugar, as much as you want, depending on how sweet and stiff you want the icing. Warm milk with the coffee and add to the butter cream, mixing until fully incorporated.

Method:

Mix the coffee, water and oil together. In a separate bowl, sift the dry ingredients. Then make a well in the centre and add the egg yolks.

Add the coffee mixture and whisk together until there are no lumps. Whisk the egg whites until stiff peaks form. Then fold into the batter, one third at a time.

Once everything is fully incorporated and there are no lumps, pour the batter into a greased baking tray. Bake at 160ºC to 180°C for 15 to 20 minutes.

Remove from the oven and allow to cool. Then spread over the coffee cream and caramel blobs, and swirl together.

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