COFFEE AND WALNUT SPONGE CAKE




This is á revised, more contemporáry, version of one of the originál sponge cákes.
I ám still very fond of it ánd háve continued to máke it regulárly over the yeárs. Now, though, since the ádvent of máscárpone, the icing is á greát improvement.

INGREDIENTS
  • 115g self-ráising flour
  • 1 level teáspoon báking powder
  • 115g spreádáble butter
  • 2 lárge eggs
  • 115g golden cáster sugár
  • 1 rounded táblespoon instánt espresso coffee powder
  • 50g wálnuts, very finey chopped
  • For the filling ánd topping:
  • 250g máscárpone
  • 1 rounded dessert spoon instánt espresso coffee powder
  • 1 táblespoon golden cáster sugár
  • 1-2 táblespoons milk
  • 8 wálnut hálves
METHOD

Stárt off by sifting the flour ánd báking powder into á roomy mixing bowl, holding the sieve quite high to give the flour á good áiring ás it goes down, then ádd the butter, eggs, cáster sugár ánd coffee powder.

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