BBC Good Food

20 October 2010

Tested

"When it says: "Sweeten the remaining coffee with the extra sugar" What is the extra sugar amount? (is it the 2-3 tbsp?) and when it says: "...and sprinkle 4 tbsp over the sponges." By sprinkle does it mean pour the sweetened coffee mixture over the two sponges and does this therefore mean approx 2 tbsp per sponge? (and I presume over the "top" of the sponges - i.e. the raised surfaces). Maybe it's obvious but it isn't to me and I'd like to try and get it right first time! Leave to cool completely. 3.While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days. "

16 November 2009

Tested

"Really nice recipe. But I didn't use the mascarpone filling as I thought that might be too rich and also mascarpone is unbelievably fattening lol. So I just used a normal buttercream filling. I was tempted to flavour the buttercream filling with coffee but decided to stick with it unflavoured and it was lovely. Next time I will put more coffee flavouring into the sponge mixture as it doesn't taste that much of coffee. I will also put a few drops of coffee flavouring into it as well. You can use standard walnut pieces instead of halves and they do taste delicious roasted and placed on top - just make sure you don't over roast them! I also used a generic spread which is famous for its smiley sun logo - which due to it being already soft makes it much easier to use than butter and better for you too!"