Coffee Sponge with Rum recipe
information
An airy, light coffee sponge with a rich alcoholic tang.
ingredients
25 g (5 tsp) instant coffee powder
4 eggs, separated
65 g (2 1/2 oz) caster sugar
5 cm (2 in) vanilla pod, split
50 g (2 oz) ground almonds
30 g (2 tbsp) plain flour, sifted
140 ml (5 fl oz) double or whipping cream
30 ml (2 tbsp) single cream
30 g (2 tbsp) caster sugar
30 - 45 ml (2 - 3 tbsp) Tia Maria or dark rum
4 eggs, separated
65 g (2 1/2 oz) caster sugar
5 cm (2 in) vanilla pod, split
50 g (2 oz) ground almonds
30 g (2 tbsp) plain flour, sifted
140 ml (5 fl oz) double or whipping cream
30 ml (2 tbsp) single cream
30 g (2 tbsp) caster sugar
30 - 45 ml (2 - 3 tbsp) Tia Maria or dark rum
method
1. Dissolve the coffee powder in 1 1/2 tsp boiling water and leave to cool.
2. Beat the egg yolks and sugar until thick, pale and creamy. Beat in the seeds of vanilla, ground almonds and about two-thirds of the coffee liquid.
3. Whisk the egg whites until they stand in firm, snowy peaks and fold them into the main mixture in two stages, alternating with siftings of flour.
4. Pour the batter into a buttered, flour- and sugar-dusted 22 cm (8 1/2 in) spring-form tin and bake at 180°C (350°F) Gas 4 for 30 minutes until well risen and brown. Leave to settle in the tin for 10 minutes before turning out to cool on a wire rack.
5. Whip the cream to hold soft peaks and beat in the sugar, remaining coffee liquid and liqueur.
6. Split the cooled cake in half and spread half the cream on the base.
7. Cover with the top layer and smooth over the rest of the cream.
8. Decorate with chocolate coffee beans and grated chocolate. Chill before serving.
2. Beat the egg yolks and sugar until thick, pale and creamy. Beat in the seeds of vanilla, ground almonds and about two-thirds of the coffee liquid.
3. Whisk the egg whites until they stand in firm, snowy peaks and fold them into the main mixture in two stages, alternating with siftings of flour.
4. Pour the batter into a buttered, flour- and sugar-dusted 22 cm (8 1/2 in) spring-form tin and bake at 180°C (350°F) Gas 4 for 30 minutes until well risen and brown. Leave to settle in the tin for 10 minutes before turning out to cool on a wire rack.
5. Whip the cream to hold soft peaks and beat in the sugar, remaining coffee liquid and liqueur.
6. Split the cooled cake in half and spread half the cream on the base.
7. Cover with the top layer and smooth over the rest of the cream.
8. Decorate with chocolate coffee beans and grated chocolate. Chill before serving.
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