Bake something marvellous for May

There’s nothing quite like baking on a bright May afternoon. So we challenged Fran to bake us something marvellous to share with friends.

Fran’s delectible coffee sponge is an easy bake and perfect for a pleasant afternoon with friends and family. 

Why not bake it yourself and take a photo? We’ll feature your creation in the Trex Family BakeryJust Instagram it with #BakingWithTrex.

Coffee Sponge with a Coffee Icing and Toasted Almonds!

This is a great treat if you’re having a few friends over for dinner, or a great accompaniment to afternoon tea or 11ses. It's easy to make and the creamy icing and toasted almonds create a wonderful impact on the table. 

Ingredients

  • 150g caster sugar
  • 120g Trex
  • 3 eggs
  • 150g self raising flour
  • 1 1/2 tsp baking powder
  • 1 tbsp instant coffee in 1 tbsp hot water (I used a shot of Nespresso)

For the icing:

  • 80g Trex
  • 200g icing sugar
  • 1 1/2 tbsp instant coffee melted in 1 tbsp hot water (I used another shot of Nespresso)
  • Toasted flaked almonds to sprinkle

 

Step 1

Preheat the oven at 160°C, 325°F, gas mark 3. Baseline and grease two equally sized sandwich tins. Add the sugar and Trex to a bowl and whisk until very fluffy and a pale cream.

Step 2

Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time (don’t use all the flour).

Step 3

Add the rest of the flour and the baking powder to the mixture and fold it in gently. Then add the coffee to the mixture, still folding. Divide into the sandwich tins and cook for 30 minutes. 

Step 4

Meanwhile, cream the Trex and the icing sugar until light and fluffy. Then add the coffee. Whisk and leave in the fridge until the cake is done.

Step 5

Using a palette knife spread a little of the icing over one surface of the cake to create a ‘sandwich’ and then ice the rest of the cake with the remainder ­– you can be quite generous. Sprinkle with the toasted flaked almonds.