Colonial Coffee Sponge
N/A
Serves: 8
Level: medium
Prep Time:
15 minutes
Cook Time:
25 minutes
Ingredients...
Filling
- 15ml (1tbsp) Camp Coffee
- 113g (4oz) full fat cream cheese
- 142ml (1/4 pint) double cream
- 2 bananas
Decoration
- 15ml (1tbsp) Camp Coffee
- 5ml (1tsp) warm water
- 57g (2oz) icing sugar
- 1 banana, sliced and tossed in lemon juice to prevent discolouration
For the sponge
- 30ml (2tbsp) Camp Coffee
- 170g (6oz) butter
- 170g (6oz) caster sugar
- 170g (6oz) self raising flour, sieved
- 3 large eggs, beaten
- 1 banana
Method...
- 1. Preheat oven to 180°C/350°F/gas mark 4.
- 2. Grease and line 2 x 175mm sandwich tins.
- 3. For the sponge, place the butter and sugar in a large mixing bowl and cream until light and fluffy.
- 4. Beat in the eggs one at a time along with the Camp Coffee, then mash the banana and stir into the mixture.
- 5. Carefully fold in the flour and spoon the mixture into the prepared tins. Bake in the oven for approx 25 minutes or until well risen and golden.
- 6. Leave to cool slightly in the tin then turn onto a cooling rack.
- 7. For the filling, soften the cream cheese in a bowl, then add the cream and Camp Coffee and beat until the mixture stands in soft peaks.
- 8. Roughly chop the bananas. Reserve 3tbsp of the filling mixture for decoration and add the bananas to the remainder. Use this mix to sandwich the 2 sponges together.
- 9. To decorate, mixthe Camp Coffee and water with the icing sugar and carefully spread over the top of the sponge. Decorate with swirls of the remaining cream filling and banana slices.