Coffee And Banana Sponge Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 4 ounces sugar
• 4 ounces butter
• 2 bananas (mashed with a fork)
• 1 tablespoon coffee extract (in nz i use 'bushells' coffee essence)
• 1 egg (lightly beaten)
• 1/2 cup milk
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• whipped cream, for joining

Recipe

• 1 #1 way of making;.
• 2 grease and flour or line with baking paper, a square 8" cake pan.
• 3 heat oven to 350'c/180'f.
• 4 cream together the butter and sugar until light and fluffy.
• 5 beat in the coffee essence.
• 6 mix in the mashed bananas.
• 7 add egg and milk.
• 8 sift together the dry ingredients and fold into creamed mixture.
• 9 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.
• 10 remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.
• 11 when cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.
• 12 #2 way of making;.
• 13 sift flour and baking powder and salt into bowl of mixer.
• 14 add in the sugar, egg, coffee essence and mashed bananas.
• 15 stir the baking soda into the milk and add to bowl.
• 16 melt the butter and add last.
• 17 beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8" tin.
• 18 bake 35mins approx and continue as for #1.
• 19 *for a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.