Coffee And Banana Sponge Cake - cooking recipe

Ingredients

4 ounces sugar
4 ounces butter
2 bananas (mashed with a fork)
1 tablespoon coffee extract (in NZ I use 'Bushells' coffee essence)
1 egg (lightly beaten)
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
whipped cream, for joining

Preparation

#1 Way of Making;.
Grease and flour or line with baking paper, a square 8\" cake pan.
Heat oven to 350'C/180'F.
Cream together the butter and sugar until light and fluffy.
Beat in the coffee essence.
Mix in the mashed bananas.
Add egg and milk.
Sift together the dry ingredients and fold into creamed mixture.
Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin.
Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.
When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.
#2 Way of Making;.
Sift flour and baking powder and salt into bowl of mixer.
Add in the sugar, egg, coffee essence and mashed bananas.
Stir the baking soda into the milk and add to bowl.
Melt the butter and add last.
Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8\" tin.
Bake 35mins approx and continue as for #1.
*For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.