Coffee Sponge with Ginger Cream from the Dairy Diary

Coffee Sponge with Ginger Cream Suitable for vegetariansSuitable for freezing


Slices 8-10
Time 1 hr plus cooling
Calories 491
Fat 37g of which 23g is saturated



Instant coffee 2 tsp

Unsalted butter 175g (6oz), softened

Caster sugar 175g (6oz)

Eggs 3, beaten

Self-raising flour 175g (6oz), sifted

Double cream 400ml (14fl oz)

Icing sugar 1 tbsp

Stem ginger in syrup 2 pieces, finely sliced

Blueberries and/or edible flowers to decorate (optional)



1 Preheat oven to 180°C/

160°fan/Gas 4. Grease and

base-line two 18cm (7in) sandwich tins. Mix coffee with

1 tablespoon boiling water.

2 In a large bowl, cream butter and caster sugar until fluffy.

3 Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.

4 Bake for 20-25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.

5 Whip cream with icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.


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