Coffee sponge cake

If you, like me, heart coffee and cake, then why not combine the two?  I made a coffee sponge cake for afternoon tea last Sunday.  Hubby was gardening.  The bear was napping.  The kitchen became my sanctuary.   Within an hour, the house was filled with a lovely aroma of vanilla and sugar.   I used the maple buttercream icing leftover from cookies I baked a few weeks ago, defrosted from the freezer.   Creamy icing spread between 2 sponge discs, I insist that you leave the cake to set for a few hours before tucking in.  It will be worth the wait.   Hubby has just packed leftovers for his morning coffee at work.


  • 230g butter, softened at room temperature
  • 230g castor sugar
  • 4 eggs at room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 230g plain flour
  • maple buttercream icing
  • 1 tsp icing sugar for dusting


  1. Pre-heat the oven at 180 degrees
  2. Grease and line a 9″ spring form tin
  3. Cream butter and sugar in an electric mixer until pale and creamy
  4. Add one egg to the butter, mix until incorporated, then repeat with remaining eggs
  5. Add vanilla to the butter mixture
  6. Mix the baking powder with the flour.  Slowly add to the butter and mix using the electric mixer until combined
  7. Pour the batter into the spring form tin
  8. Baking in the middle shelf of your oven for about 40 minutes, checking with a toothpick to see if the cake is cooked (if the toothpick comes out clean, cake is done)
  9. Remove the spring form tin from the oven and leave on a cooling rack for 10 minutes before removing the cake
  10. Place cake on the cooling rack for a further hour
  11. Slice cake horizontally in the middle and spread the insides with maple buttercream icing
  12. Sandwich the two sliced cakes together, dust the top with icing sugar and leave to set for another hour before serving


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