Make yourself a cuppa and tuck into one of these wickedly delicious, coffee-flavoured cakes, topped with whipped cream
- 2tbsp coffee granules
- 125g (4oz) butter, softened
- 150g (5oz) soft light brown sugar
- 1 medium egg
- 175g (6oz) self-raising flour
- 4tbsp cocoa powder
- ½tsp bicarbonateof soda
- To serve:
- 200ml (7fl oz) double cream
- 1-2tbsp icing sugar
- 6 dariole tins, buttered and floured, and based-lined with Bakewell paper
Set the oven to gas mark 4 or 180°C. Put the coffee granules in a small bowl and add 6tbsp boiling water. Set aside. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg, then sift in the flour, cocoa and bicarbonate of soda. Add the coffee and mix until smooth.
Divide the mixture between the tins, put them on a baking tray and bake for 25-30 mins until risen and just firm. Cool in the tins for 15 mins, then turn them out on to a wire rack to cool completely.
To serve: Whip the cream with the icing sugar until softly holding its shape. Spoon cream on to each cake and dust with cocoa.
Top tip for making Cappuccino sponge cakes
These can be served just warm as puds.