Quick & Easy

Mocha spice sponge

mocha spice sponge


Cinnamon cream
Chocolate icing


1.Have eggs at room temperature.
2.Preheat oven to 180°C. Grease two deep 22cm round cake pans.
3.Beat eggs and sugar in small bowl with electric mixer about 10 minutes or until thick and creamy. Transfer to large bowl.
4.Meanwhile, triple sift the dry ingredients, except for the coffee granules.
5.Gently fold dry ingredients into egg mixture, then fold in combined coffee and the water.
6.Divide mixture evenly between pans; bake about 20 minutes. Turn sponges, top-side up, onto baking-paper-lined wire racks to cool.
7.Meanwhile, to make cinnamon cream, beat ingredients in a small bowl with electric mixer until soft peaks form.
8.To make chocolate icing, sift icing sugar and cocoa powder into medium heatproof bowl; add combined butter and the water, stir until icing is pourable.
9.Sandwich sponges with cinnamon cream; drizzle with chocolate icing.

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