A snap of what we had for tea. Fluffy, light and fatless sponge cake with coffee buttercream filling. What can be better than a home-made sponge roll than the store-bought one? Even better when the recipe calls for few ingredients and easy instructions. Highly recommended..
Ingredients:
Cake:
3 eggs
115g/4 oz golden caster sugar (use caster sugar)
55g/2 oz plain flour
25g/1 oz cocoa powder plus extra to dust (I replace 10 g with the same amount of dark cocoa)
- Grease and line a 9" X 12" swiss roll tin. Preheat oven 200C.
- Whisk the eggs and sugar until thick and a trail is left when the whisk is lifted. Sift the flour and cocoa powder in a separate bowl, then fold into the egg mixture. Turn into the tin and bake 8-10 minutes.
- Once baked and while still hot, place the roll with the paper intact on a piece of moist cloth. Roll the cake together with its lining and wrap it in the moist kitchen towel until cool.
- Unroll it and spread the buttercream on the cake before rolling it back (remove the lining).
Filling (my recipe):
250g butter
200g icing sugar
vanilla
1 teaspoon instant coffee powder dissolve in 2 tbsp of water
- Whisk everything together until light and fluffy.
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