MOCHA HAZELNUT SPONGE CAKES

MAKES 10 -12

4 eggs, at room temperature

¾ cup caster sugar

1 cup self-raising flour

1 tbsp cornflour

¼ cup hazelnut meal

1 / 3 cup boiling water

10g butter

1 tsp coffee powder

1 / 3 cup hazelnut spread

300ml cream, whipped

ICING

1 cup icing sugar, sifted

1½ tbsp espresso coffee

1 tbsp cocoa

20g butter

1 Preheat oven to 180°C. Lightly grease and line the recesses of a 12-hole, loose-base dessert pan.

2 In a bowl, using an electric mixer, beat the eggs until frothy. Gradually add the sugar, beating until thick and pale – the mixture will hold its shape (this will take about 10 minutes).

3 Sift the flour and cornflour together. Lightly fold a little at a time into the egg mixture with the hazelnut meal.

4 In a jug, combine the water, butter and coffee. Fold quickly and lightly into the egg mixture.

5 Spoon the mixture evenly into the recesses. Bake for

15-20 minutes until the sponge springs back when touched lightly with the fingertip. Turn the cakes onto a wire rack straight away to cool.

6 For the icing, combine all the ingredients in a bowl, stirring until smooth.

7 Halve the cakes and spread the hazelnut mixture and cream on one half. Top with the remaining cake half, and spread the top with icing.

Cakes are cooked when from they pull away pan and the sides of the into a skewer inserted out the centre comes clean and dry.