Coffee sponge

(serves 8-10)

4 eggs at room temperature

1 cup sugar

1 cup flour

1 tsp baking powder

4 Tbsp milk

2 Tbsp butter

2 tsp coffee powder or granules

Heat oven to 190 degrees Celsius.

Grease or spray 2 x 21cm tins then line with baking paper.

Separate eggs and beat whites until stiff. Add the yolks and beat thoroughly.

Slowly add the sugar, beating well after each addition.

Sift flour and baking powder over the mixture in two lots.

Fold into mixture after each addition.

Heat milk, butter and coffee powder together in a saucepan.

Stir until combined and fold into mixture.

Divide mixture between prepared tins. Cook centre oven for 17 minutes.

Cool on a rack then fill with whipped cream.

To serve, dust with icing sugar or ice with coffee icing.

COFFEE ICING

3 Tbsp milk
1 Tbsp butter

1 tsp coffee powder or granules

1 cup icing sugar

Heat milk, butter and coffee together, stirring until combined.

Add hot mixture to icing sugar then stir until smooth.