This white sponge cake has to be one of my favourite cake recipes. Light and fluffy with coffee whipping cream. It melts in your mouth even if you're no longer hungry at the end of the meal. Makes a praised birthday cake too!
Grease 2 x 20cm round cake tins and line base with grease proof paper.
Preheat oven to 180ºC (or less if using a fan forced oven).
3/4 cup wheaten cornflour (I used 'Nurses Cornflour')
2 tbsp plain flour
1/2 tsp cream of tartar
1/2 tsp bicarbonate of soda
Beat together till mixture is stiff:
4 big eggs
3/4 cup of caster sugar
Fold eggs in sifted mixture.
Add 1 tabsp of boiling water.
Pour mixture in cake tins and level batter by gently spinning tins on kitchen counter.
Bake for 20 minutes or until cakes have slightly shrunk away from the sides.
Don't poke cake while baking like I did (see picture).
Turn out on to baking wire racks lined with grease proof paper (I forgot to do so for the picture :-)) and gently peel away baking paper from cakes.
Leave cakes to cool.
Coffee Whipped Cream
300ml of whipping cream
30 ml of strong espresso
1/2 cup sugar
Make your espresso and cool. Add whipping cream and sugar and mix only to dissolve the sugar. Leave mixture in fridge for four to five hours.
Whip cream till firm without overdoing it because the cream can separate and you'll be left with coffee butter!
Spread coffee whipped cream between cakes, on sides and top of cake.
Decorate with slivered almonds (roasted under the oven grill) and chocolate coated coffee beans.