Mocha Sponge Cake

Preheat oven to 180 degrees Celsius and lightly grease two 18-20cm round springform or loose bottomed cake tins with butter, then dust with some cocoa powder and tap off any excess.

In a medium bowl add the flour, and sift over the cornflour and 2 tbsp cocoa powder. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed. Gradually add the sugar whilst the mixer is running. Whisk for about 5 minutes, or until the egg mixture has doubled in size.

Remove the bowl from the stand mixer and using a large metal spoon fold in the flour mixture in about three stages. Carefully fold in, working as quickly and gently as possible to ensure the flour is combined but the mixture stays nicely aerated.

Evenly divide the batter between the two prepared cake tins and gently smooth the tops. Place in the oven (on the same oven rack if possible), and bake for 20 minutes or until the sponges have risen and spring back when gently touched.

Allow to cool in their tins for a few minutes, before removing and allowing to cool on baking paper lined wire racks.

Once the sponges have cooled make the coffee cream by whipping the cream to soft peaks, then add the coffee, starting with 1 tbsp and adding more if it suits your tastes. Sift in the cocoa powder and whisk until combined.

Place one sponge on a cake plate or stand, top side up, and smooth over about 2/3 of the cream. Don’t push the cream all the way to the edge as the cream will spread more once the top layer of sponge has been put on.

Place the second sponge top side down onto the cream layer, then smooth over the remaining cream on top. Dust with cocoa and serve (cake is best cut with a serrated knife). Store any left overs in the fridge to enjoy later!