Espresso-Coffee Sponge

admin, July 13, 2014

Serving Size: 4
1. 50g butter, at room temperature
2. 100g light brown soft sugar
3. 150ml milk
4. 400g creme fraiche, to serve with
5. 2 large eggs
6. 50ml espresso ground coffee
7. 400g vanilla ice cream, to serve with
8. 1 tsp extract of vanilla
9. 50g self raising flour

1. Preheat the oven to 170ºC/Gas 3. Cream the butter and 100g sugar together until light. Beat in the vanilla essence and egg yolks. Stir through the flour.
2. Whisk the egg whites until they stand in soft peaks. Add a third of the egg whites and mix thoroughly to loosen the mixture. Now fold through the remaining egg whites. Spoon into four lightly greased ramekins.
3. Warm the milk and add the remaining sugar along with the coffee. Pour over the sponge mixture and bake in the preheated oven for 20 minutes. Serve hot with ice cream or crème fraiche.

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