Coffee genoese sponge

Enjoy this light and low-fat sponge recipe with a cup of tea this spring.

By The GH Kitchen TeamPublished: 22 May 2001

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Food, Brown, Cuisine, Ingredient, Dessert, Sweetness, Baked goods, Dish, Confectionery, Chocolate,

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Yields:

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Ingredients

For the filling

50 g
(2oz) butter
4
large eggs
125g (4oz) golden caster sugar
125 g
(4oz) plain flour
1 level tbsp instant espresso granules dissolved in 1tbsp boiling water

Directions

1. Step 1
  First, preheat the oven to 190°C (170°C fan) mark 5.
2. Step 2
  Grease and baseline two 18cm (7in) sandwich tins.
3. Step 3
  Put the butter into a bowl and melt in the microwave on High for 30sec.
4. Step 4
  Put the eggs and sugar into the bowl of a freestanding mixer and whisk until pale and creamy.
5. Step 5
  Lift the whisk - the mixture should be thick enough to leave a trail.
6. Step 6
  Fold half the flour into the mixture.
7. Step 7
  Mix coffee into the butter and pour half around edge of mixture. Add remaining flour, then the rest of the coffee and butter. Gradually fold in.
8. Step 8
  Divide mixture between tins and bake for 25min until risen, firm to the touch and shrinking away from sides.
9. Step 9
  Upturn on to wire racks and cool.
10. Step 10
  Mix together the filling ingredients and use to sandwich the cake together. Dust with icing sugar.
  
  Try more triple-tested coffee sponge recipes:
  
  Video: How to make a Victoria sponge
  
  Coffee and walnut cake
  
  Coffee walnut cake
  
  Espresso coffee cake
  
  Cappuccino walnut cake

Per Serving:

Calories: 410
Total carbs: 46 g
Sugars: 31 g
Total fat: 23 g
Saturated fat: 14 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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