3 eggs
1/2 cup (110g)caster sugar
1/4 cup (35g)cornflour
1/4 cup9(35g) plain flour
1/4 cup (35g) self-raising flour
2 tablespoon cocoa powder
300ml thickened cream,
whipped coffee icing
3 teaspoons instant coffee powder
2 tablespoons milk
1 1/2 cups (240g)icing sugar
1 teaspoon soft butter

1.preheat ovan moderate. grease deep 22cm cake pan; line with baking paper.

2.beat eggs in small bowl with electric mixer about 8 minutes or until thick and creamy. gradually add sugar, beating until dissolved butween each addition. transfer mixture to large bowl; gently fold in triple-sifted dry ingredients. spread mixure into prepared pan.

3.bake in moderate ovan about 25 minutes. turn sponge immediately onto wire rack to cool

4. split sponge in half; join with cream. spread top with coffee icing; leave to set before cutting coffee icing
combine coffee and milk in small bowl ;stir until dissoved . sift icing sugar into small bowl; stir in butter and enough of the coffee mixture to give a firm paste.stir over hot water until icing is spreadable; do not over-heat. use immediately Print this recipe       Email this recipe