Coffee and Banana Sponge Cake

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READY IN: 45mins
YIELD: 1 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • #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.
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