Spiced Coffee Sponge Cake

180°C, 350°F, Gas mark 4

Ingredients

4 tblsp ground coffee ¾ cup milk
1 cup flour 1 tsp baking powder
½ tsp salt ½ tsp cinnamon
½ tsp nutmeg ¼ tsp ground cloves
3 eggs 1 cup sugar
1 tsp vanilla ¼ cup warm melted butter

Combine the coffee and milk in a saucepan, bring to a boil. Steep over low heat for 10 minutes. Strain through several layers of cheesecloth into a measuring cup. There should be ½ cup flavoured milk. Keep milk warm over low heat.

Sift flour, baking powder, salt, cinnamon, nutmeg and cloves. Reserve

In a large bowl, beat eggs for about 2 minutes at high speed until thick. Slowly add sugar and beat for 4-5 minutes until very light.

With a mixer at low speed, slowly beat in flavoured milk until just blended. Beat in vanilla. With mixer at low speed or by hand, fold in flour mixture just until blended. Do not overbeat.

Gently fold in melted butter.

Pour into two greased and floured 8-inch round cake pans. Bake in a preheated oven for 20-25 minutes until cake tester inserted in centre comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely. Ice with coffee icing.

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
e. sales@roastandpost.com

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