The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Cakes

Coffee sponge roll

Icing sugar for rolling
4 eggs (room temperature)
3/4 c caster sugar
1 tbsp instant coffee, dissolved in 2 teaspoons boiling water
2/3 c flour
1/2 tsp baking powder
2 tbsp butter, melted

Coffee buttercream
100g softened butter
2 c icing sugar, sifted
1/2 tsp vanilla essence
1 tbsp instant coffee, dissolved in 2 tbsp boiling water

Spray a 24cm x 34cm sponge roll pan (or similar) with oil. Line with baking paper and spray again.
Spread a clean tea towel on the bench and sprinkle it generously with icing sugar.
Beat the eggs and sugar with an electric beater until very thick and pale, about 8-10 minutes.
Gently stir in the coffee mixture.
Sift over the flour and baking powder and use a large metal spoon to gently fold the dry ingredients into the mixture. Fold in the melted butter.
Pour the mixture into the prepared pan and smooth the top with the back of a spoon.
Bake 190C for about 15 minutes, until golden and pulling away from the sides of the pan.
While still hot, use a spatula to loosen the edges of the sponge and turn it out onto the prepared tea towel. Peel off the baking paper and gently roll up the sponge lengthways. How to Roll a Sponge Roll Cake.
Leave to cool.
To make the coffee buttercream, beat together all the ingredients until light and fluffy.
Unroll the cooled sponge and spread it evenly with the buttercream. Roll up the sponge and cut it into slices to serve.
Serves 10-12.

Refrigerate the sponge roll until you are ready to serve.

TIP: You could fill the sponge with freshly whipped cream flavoured with 2 teaspoons of instant coffee, dissolved in 1 teaspoon of boiling water.