Chocolate Sponge Cake With Coffee Icing - cooking recipe

Ingredients

3 None large eggs
1/2 cup sugar
1/4 cup cornstarch
1/4 cup flour
1/4 cup self-rising flour
2 tbsp cocoa powder
None None Coffee Icing
3 tsp instant coffee granules
2 tbsp milk
2 cups powdered sugar
1 tsp butter, softened
1 1/2 cups heavy cream, whipped

Preparation

Preheat oven to 375\u00b0F. Grease 2 x 8 inch square cake pans and line the bases with parchment paper.
For the batter, beat the eggs and sugar in small bowl with a standing mixer about 10 mins, or until thick and creamy. Transfer to a large bowl. Triple-sift the dry ingredients. Using a large metal spoon, fold into the egg mixture. Divide batter between the pans and bake 25 mins. Turn out immediately onto a wire rack covered with parchment paper to cool.
Meanwhile, for the coffee icing, combine the coffee and milk in a small bowl, stirring until dissolved. Sift the powdered sugar into a heat-proof bowl and stir in the butter and enough of the coffee mixture to make a firm paste. Place the bowl over a pan of simmering water and stir until the icing is spreadable.
To assemble, place one cake on a serving plate and spread with whipped cream. Top with the second cake and spread the coffee icing on top. Let the icing set, then cut and serve.