Chocolate Sponge Cake With Coffee Icing

• 3 None large eggs
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 cup flour
• 1/4 cup self-rising flour
• 2 tbsp cocoa powder
• None None Coffee Icing
• 3 tsp instant coffee granules
• 2 tbsp milk
• 2 cups powdered sugar
• 1 tsp butter, softened
• 1 1/2 cups heavy cream, whipped

1. Preheat oven to 375u0b0F. Grease 2 x 8 inch square cake pans and line the bases with parchment paper.
2. For the batter, beat the eggs and sugar in small bowl with a standing mixer about 10 mins, or until thick and creamy. Transfer to a large bowl. Triple-sift the dry ingredients. Using a large metal spoon, fold into the egg mixture. Divide batter between the pans and bake 25 mins. Turn out immediately onto a wire rack covered with parchment paper to cool.
3. Meanwhile, for the coffee icing, combine the coffee and milk in a small bowl, stirring until dissolved. Sift the powdered sugar into a heat-proof bowl and stir in the butter and enough of the coffee mixture to make a firm paste. Place the bowl over a pan of simmering water and stir until the icing is spreadable.
4. To assemble, place one cake on a serving plate and spread with whipped cream. Top with the second cake and spread the coffee icing on top. Let the icing set, then cut and serve.

eggs, sugar, cornstarch, flour, flour, cocoa, coffee icing, coffee granules, milk, powdered sugar, butter, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/26835 (may not work)