Name: Mocha spice sponge
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 4 eggs, at room temperature; 3/4 cup (165g) firmly packed dark brown sugar; 3/4 cup (105g) wheaten cornflour; 1/4 cup (25g) cocoa powder; 1 teaspoon ground cinnamon; 1 teaspoon cream of tartar; 1/2 teaspoon bicarbonate of soda; 2 teaspoon instant coffee granules; 1 teaspoon hot water; Cinnamon cream; 1 cup (250ml) thickened cream; 2 teaspoon cinnamon sugar; Chocolate icing; 1 cup (160g) icing sugar; 2 tablespoon cocoa powder; 10 gram butter; 2 tablespoon hot water

Ingredients

4 eggs, at room temperature

3/4 cup (165g) firmly packed dark brown sugar

3/4 cup (105g) wheaten cornflour

1/4 cup (25g) cocoa powder

1 teaspoon ground cinnamon

1 teaspoon cream of tartar

1/2 teaspoon bicarbonate of soda

2 teaspoon instant coffee granules

1 teaspoon hot water

Cinnamon cream

1 cup (250ml) thickened cream

2 teaspoon cinnamon sugar

Chocolate icing

1 cup (160g) icing sugar

2 tablespoon cocoa powder

10 gram butter

2 tablespoon hot water

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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