Brown Sugar Sponge Cakes With Coffee Cream

• 2 large eggs, at room temperature
• 1/3 cup brown sugar
• 1/3 cup cornstarch
• 1/3 cup flour
• 1/2 tsp cream of tartar
• 1/4 tsp baking soda
• 3 tsp instant coffee granules
• 10 oz cream cheese, at room temperature
• 1/2 cup powdered sugar, sifted
• 3/4 cup heavy cream
• None None cocoa powder, for dusting

1. Preheat oven to 350u0b0F. Grease and lightly flour a muffin tray with 6 deep cups. For the batter, beat the eggs and brown sugar in a bowl for 8 mins or until very thick and creamy. Sift cornstarch, flour, cream of tartar and baking soda twice onto parchment paper, then sift onto the egg mixture. Using a large plastic spatula, fold gently until just combined. Spoon into the prepared cups and bake for 15 mins or until cakes are risen, golden and spring back when touched lightly. Transfer to a wire rack lined with parchment paper to cool.
2. Meanwhile, for the coffee cream, combine 2 tbsp boiling water and coffee and stir until dissolved. Cool. Beat cream cheese and powdered sugar in a bowl until smooth. Beat in cream and cooled coffee.
3. To assemble, split each cake into 3 layers. Sandwich the layers with the coffee cream. Lightly dust cakes with cocoa powder to serve.

eggs, brown sugar, cornstarch, flour, cream of tartar, baking soda, coffee granules, cream cheese, powdered sugar, heavy cream, cocoa powder

Taken from recipes-plus.com/api/v2.0/recipes/22634 (may not work)