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Get ready for Easter with our easy and delicious hot cross buns, Easter cookies, cupcakes & more, all with one key ingredient - your trusty baking partner Camp Coffee!

Colonial Coffee Sponge

Colonial Coffee Sponge


Serves: 8

Level: medium

Prep Time: 15 minutes
Cook Time: 25 minutes



  • 15ml (1tbsp) Camp Coffee
  • 113g (4oz) full fat cream cheese
  • 142ml (1/4 pint) double cream
  • 2 bananas


  • 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


  1. 1. Preheat oven to 180°C/350°F/gas mark 4.
  2. 2. Grease and line 2 x 175mm sandwich tins.
  3. 3. For the sponge, place the butter and sugar in a large mixing bowl and cream until light and fluffy.
  4. 4. Beat in the eggs one at a time along with the Camp Coffee, then mash the banana and stir into the mixture.
  5. 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. 6. Leave to cool slightly in the tin then turn onto a cooling rack.
  7. 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. 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. 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.

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