Ingredients
- 3 eggs
- 110g (½ cup) demerara sugar
- ½ tsp vanilla extract
- 5 tbsp plain flour
- 1 tsp instant coffee powder
- 1 tsp baking powder
- 25g butter, melted
- 100ml cream
- 1 tbsp icing sugar
- 1 tbsp rum (or to taste)
- 45g (¼ cup) coffee sugar crystals (substitute raw or caster sugar)
Method
Preheat oven to 180C. Grease and line a 22-centimetre x 32-centimetre tin. Beat eggs, sugar and vanilla until mixture is thick enough to hold a ribbon trail for 10-12 seconds. (To test, lift the beaters out of the batter and move them in a gentle circle above the mixture; the mixture will run off each beater and form a trail on the surface of the mixture in the bowl; if it is thick enough, it will take at least 10 seconds for the ribbon trails to disappear.) Sift the flour, coffee and baking powder over the mixture. Gently fold in with the butter. Pour into tin and bake for 12-15 minutes or until golden and puffed. Cool completely in the tin. Whip cream with icing sugar and rum. Turn sponge onto baking paper sprinkled with coffee crystals. Spread with cream, roll up and chill before serving.
