Coffee sponge fingers

Recipe from: 1/29/2003 12:00:00 AM

Ingredients 11
Servings 2
Minutes 25 minutes


Serving Change
  • CAKE
  • 60
    castor sugar
  • 2
    large eggs
  • 2
    vanilla essence
  • 125
    cake flour
  • extra castor sugar
  • 250
  • 60
    brown sugar
  • 5
    coffee powder dissolved in
  • 3
    vanilla essence


25 minutes
Preheat the oven to 190 °C/
Line two baking sheets with baking paper.
Prepare the cake:
Whisk together the castor sugar, eggs and vanilla essence until thick and light ? about 15 minutes.
Sift the flour and fold into the egg mixture.
Spoon the mixture into a piping bag with a 1 cm nozzle and pipe 10 fingers about 10 cm in length on each baking sheet.
Sprinkle generously with castor sugar and bake for 8 to 10 minutes or until they just turn golden brown.
Cool on a wire rack.
Coffee caramel cream:
Bring the cream and sugar to the boil, stirring continuously.
Reduce the heat and simmer for 15 minutes.
Remove from the heat and leave to cool completely.
Beat with an electric beater until fluffy.
Beat in the coffee mixture by the spoonful.
Freeze the mixture for 10 to 15 minutes and beat once more until fluffy.
Spoon the icing into a piping bag with a large nozzle and pipe a little on half the sponge fingers.
Place the remaining fingers on top.

Read more on: bake  |  dairy

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