Coffee Sponge Cake
Over a year ago
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Ingredients
- 250g Self-raising flour
- 1 level tspn Cream of tartar
- 1 level tspn Bicarbinate of Soda
- 200g caster sugar
- 125g soft margarine
- 2 medium eggs
- ½ the juice of a lemon
- 3 Tblspns Camp liquid coffee
- 100ml milk
- 140g butter
- 270g icing sugar
- 1 tblspn Camp coffee
Accompaniment
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Method
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1
In a mixing bowl beat together the margarine and Caster sugar followed by theLemon Juice, Camp Coffee and Milk.
Mix the Cream of Tarter, Baking Soda and Self Raising seperately then blend into the beaten mix with the Eggs. Blend the mixture thoroughly to a smooth mix. Pour the mixture equally between 2 x 200m
(8")lined and greased baking tins.
Bake at 180C for about 15-20 minutes. Check for baked by a deep prod with a knitting needle in the center of each cake A clean needle indicates the cakes are ready to be turned out onto a wire tray to cool.
THE ICING. Beat together the icing ingredients. Use half to sandwich the 2 halves of the cake together and decorate the top with the remainder.
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