ingredients
4 eggs
3/8 cup superfine sugar
3/4 cup All purpose flour, sifted
FILLING
3/4 pound Confectioner’s sugar, sifted
1 tablespoon coffee extract
2 tablespoons rum • 3/4 cup butter
2 oz crystallized ginger, chopped
ICING
6 ounce Confectioner’s sugar, sifted
1 tablespoon coffee extract
3/8 cup blanched almonds, chopped
method
1. Grease two 7 1/2 inch straight-sided sandwich tins and line the bases with circles of greased greaseproof paper.
2. Put the eggs and sugar in a bowl placed over a pan of hot water. Whisk until the mixture is pale and thick.
3. Remove from the heat and carefully fold in the flour. Divide the mixture between the tins and bake in a moderately hot oven (190°C, 375°F) for 20 to 25 minutes or until each sponge springs back when lightly pressed. Cool on a wire rack.
4. Slice each cake horizontally in half.
5. Blend together the Confectioner’s sugar, coffee extract and rum. Cream the butter until it is soft, then gradually add the Confectioner’s sugar mixture and beat well.
6. Mix the chopped ginger with three quarters of the filling and use to sandwich the four cakes together. Spread more filling thinly over the side of the cake.
7. Make a fairly thick glace icing with the Confectioner’s sugar, coffee extract and a little water. Use to cover the top of the cake.
8. Lightly toast the almonds and press them against the sides of the cake. Use any remaining filling to pipe rosettes round the top edge of the cake.
