Sponge cake with peanut butter and coffee icing

    50 min

    Two sponge cakes are sandwiched together with a delicious icing that's made with peanut butter, honey and coffee.

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    Makes: 1 cake

    • Cake
    • 175g plain flour
    • 4 tablespoons soya flour
    • 1 teaspoon baking powder
    • 200g butter
    • 200g soft brown sugar
    • 3 or 4 large eggs
    • Icing
    • 2 tablespoons smooth peanut butter
    • 2 tablespoons honey
    • 1 teaspoon coffee granules dissolved in 1 teaspoon water

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour 2 (20cm) sponge cake tins.
    2. Sift plain flour, soya flour and baking powder into a bowl.
    3. Beat butter and sugar together in a separate bowl until light and fluffy; add eggs one at a time and a bit of the flour mixture after each egg, until combined.
    4. Divide cake mixture into prepared cake tins and bake for 30 minutes in preheated oven.
    5. Cool cakes on a wire rack.
    6. Combine peanut butter, honey and coffee mixture together in a bowl until smooth; spread on top of one of the cooled sponge cakes and top with the other cake. Dust with icing sugar before serving.

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