Basic Sponge

2 Eggs

50g Castor sugar

15g Coffee

35g Flour

10g Butter

Mixing bowl

3 Ramekins

Balloon whisk

4 Bain marie inserts

Measuring jug

Tot glass (25ml)

Wooden spoon

Teaspoon

Black enamel tray

      Mise on place equipment, measure ingredients, put oven on 180®C, flour and butter ramekins (shake off access flour)

      Brake eggs into mixing bowl, whisk until foaming

      Insert half of the sugar bit by bit into the mixture, keep on whisking until soft ribbon

      Add rest of the sugar bit by bit and whisk until full ribbon

      Sieve flour into mixture little by little and fold in gently from outside in

      Mix coffee with a teaspoon of hot water and add to mixture bit by bit and fold in

      Run whisk through the mixture in a Z motion to make sure there’s no lumps

      Spoon into ramekins  till ¾ full, slightly drop ramekin on table to release access air bubbles

      Put into oven for   20min at 180®C on a black enamel tray

      If sides loosen then it’s ready, but also feel for firmness

      Put on a cooling rack to cool off and then remove from ramekin

Soft ribbon – make an 8 shape with mixture using your whisk, will fall in

Full ribbon – make an 8 shape with mixture using your whisk, will keep shape then fall in