Prep 10 mins
Cook 35 mins
Makes a nice afternoon tea sponge cake or after dinner dessert served with coffee. I have listed two different ways of making this cake, #2 I believe to be easier :) I am always looking for easier ways!!!! However it depends on how you like to make your cakes. This cake is a little heavier than a 'true' sponge. Also goes nicely, unfilled and not frosted, warm, with custard for dessert.
- 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
- #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.