Coffee Sponge with Mocha Cream
Flavoured with best-quality instant coffee, this super light sponge cake will steal the show when piled up with our luscious mocha cream. The sauce is excellent mixed in with hot milk for a wintery drink and can be made in large batches for gifting.
Ingredients
3 Tbsp milk
30g butter
1 sachet (7g) Supreme Instant Coffee
4 eggs, separated
100g caster sugar
50g flour (or for a gluten-free version use 70g Sabato gluten-free flour and omit the cornflour)
50g cornflour
¼ tsp cream of tartar
For the mocha sauce:
½ cup (50g) cocoa
½ cup (110g) caster sugar
2 Tbsp brown sugar
1 sachet Supreme instant coffee
2 Tbsp golden syrup
¼ cup water
To serve:
450ml cream
4 Tbsp icing sugar
½ cup mocha sauce, plus extra for drizzling
Method
Line the base of a 20cm round cake tin with baking paper. Don’t butter the sides. Preheat the oven to 150 degree.
Warm the milk and butter together in a bowl or saucepan, then add the coffee and stir to dissolve.
Set aside to cool. Whisk the milk mixture together with the yolks and 2 tablespoons of the sugar until smooth.
Sieve the flour and cornflour over the mix then whisk until well combined.
In a separate bowl, use an electric beater to whisk the egg whites with the cream of tartar until foamy.
Gradually add the remaining sugar until you have a firm meringue.
Mix a third of the meringue through the yolk batter. Then fold in the remaining meringue in 2 batches.
Pour into the prepared cake tin and smooth the top. Tap the tin on the counter a few times to remove any air bubbles.
Place on a lower rack in the oven and bake for 40-50 minutes – the cake should spring back when touched lightly.
Once cooked, drop the tin 2-3 times on the bench (this helps to release the cake). Turn out onto a rack immediately, remove the piece of baking paper, and leave to cool.
For the mocha sauce:
Put all the ingredients in a saucepan and heat until melted, whisking until it comes together. Store in a clean, sterilised jar. This makes a great gift!
To serve:
Whip the cream with the icing sugar, then fold through a little of the mocha sauce. Pile the mocha cream on top of the sponge cake and drizzle with extra mocha sauce.