Baking a sponge

Press, 6 May 1980, Page 22

Baking a sponge

For coffee butter sponge you will need a fairly shallow round cake tin about 20cm in diameter, greaseproof paper, a teaspoon, a sieve, a wooden spooon, a mixing bowl (not stainless steel), a basin and a tablespoon. INGREDIENTS 125 g plain flour 1 small level .teaspoonful baking powder; 100 g butter 100 g castor sugar 2 large eggs (No. 7) 1 tablespoonful coffee essence ' Method 1. Cut out a piece of greaseproof paper to fit the base of the tin. Grease the sides and bottom of the tin with butter. Put the greaseproof paper on the bottom and grease this. 2. Warm the butter in the bowl, mix in the castor sugar, and beat to a creamy texture using the wooden spoon. 3. Sieve the flour and baking powder together. 4. Beat the eggs in a separate basin and add to the creamed butter and sugar. 5. Add the coffea essence, and mix. 6. Fold in the sieved flour and baking powder. Mix lightly with the wooden spoon. 7. Pour the mixture into the greased tin. Smooth and level the jtop. S. Bake in the oven at 375 degrees F. (190 degrees C.) until the cake is a light golden brown. 9. Turn out of the tin gently, and, leave on a wire rack to cool. For coffee butter icing take 125 g sieved icing sugar, 50 g butter, 1 teaspoonful coffee essence, and a few drops of boiling water. Mix all the ingredients together, and stir vigors

ously until the icing is smooth. Spread over the top of

.the cake- Decorate with' chopped walnuts or pieces of glace cherries.