|Butter||1 Ounce (25 Grams)|
|Caster sugar||2 Ounce (50 Grams)|
|Plain flour||2 Ounce (50 Grams)|
|Apricot jam||4 Tablespoon|
|For coffee butter cream|
|Icing sugar||4 Ounce, sifted (125 Grams)|
|Unsalted butter||4 Ounce (125 Grams)|
|Coffee essence||1 Tablespoon|
|For coffee icing|
|Icing sugar||8 Ounce, sifted (250 Grams)|
|Coffee essence||2 Teaspoon|
|Water||1 1⁄2 Tablespoon|
Line and grease an 18 cm (7 inch) square shallow tin.
Prepare the sponge as for Genoese Sponge.
Turn the mixture into the prepared tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25-30 minutes.
Turn on to a wire rack to cool, then cut if in half.
To make the coffee butter cream, whisk the egg whites and sugar together over a saucepan of simmering water until the mixture holds its shape.
Cream the butter until soft, then add the meringue mixture a little at a time.
Stir in the coffee essence.
Use some of the butter cream to sandwich the cake halves together, then cut the cake into 10 fingers.
Warm the jam in a small saucepan, then press it through a sieve into a bowl.
Brush the apricot glaze over the fingers to coat them completely.
Leave to set.
To make the icing, combine the icing sugar, coffee essence and water.
Spread the icing evenly over the fingers and leave to set.
Pipe the remaining butter cream in a zigzag along the middle of each slice.