“Makes a nice afternoon tea sponge cake or after dinner dessert served with coffee. I have listed two different ways of making this cake, #2 I believe to be easier :) I am always looking for easier ways!!!! However it depends on how you like to make your cakes. This cake is a little heavier than a 'true' sponge. Also goes nicely, unfilled and not frosted, warm, with custard for dessert.”
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Ingredients Nutrition


  1. #1 Way of Making;.
  2. Grease and flour or line with baking paper, a square 8" cake pan.
  3. Heat oven to 350'C/180'F.
  4. Cream together the butter and sugar until light and fluffy.
  5. Beat in the coffee essence.
  6. Mix in the mashed bananas.
  7. Add egg and milk.
  8. Sift together the dry ingredients and fold into creamed mixture.
  9. Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin.
  10. Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.
  11. When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.
  12. #2 Way of Making;.
  13. Sift flour and baking powder and salt into bowl of mixer.
  14. Add in the sugar, egg, coffee essence and mashed bananas.
  15. Stir the baking soda into the milk and add to bowl.
  16. Melt the butter and add last.
  17. Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8" tin.
  18. Bake 35mins approx and continue as for #1.
  19. *For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.

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