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Becky's Food Page 15 Iced Coffee Sponge.

October 10th 2007

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Iced Coffee Sponge

Iced Coffee Sponge.


  • 4 oz/100g S.R. flour
  • 4 oz/100g butter or margarine
  • 4 oz/100g caster sugar
  • 2 eggs lightly beaten
  • 1 tablespoon coffee essence

Filling and Decoration

  • 4 oz/100g Butter
  • 6 oz/150g Icing sugar
  • 3 teaspons coffee essence
  • 4 oz/100g Flaked Almonds - toasted


  • Cream the butter and sugar until they are light and fluffy
  • Beat in the eggs one at a time adding a little flour
  • Fold in the dry ingredients and the coffee essence
  • Mix thoroughly and divide the mixture between 2 sandwich tins
  • Bake in a moderate oven for 25 - 30 minutes
  • Cool on a wire tray
  • Beat the butter for the decoration until soft and creamy
  • Add the icing sugar a little at a time and add coffee essence
  • Place a little of the butter cream onto one of the layers of coffee sponge and sandwich together with the other sponge
  • Cover the top and sides of the cake with the remainder of the cream and make a pattern with a fork
  • Cover the sides with the almonds

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