Mini chocolate sponges with coffee meringue icing

Preheat the oven to 180ºC.

Sift the flour and cocoa three times. Set aside. Place the eggs and sugar in the bowl of an electric mixer and whisk for 8 – 10 minutes or until the mixture is thick, pale and has tripled in volume. Sift half of the flour mixture over the egg mixture and gently fold through. Repeat with the remaining flour mixture. Add the butter and fold through. Divide the mixture between 4 x 10cm lightly greased round cake tins lined with non-stick baking paper. Bake for 20 minutes or until the cakes are springy to touch and come away from the sides of the tins. Turn out onto wire racks to cool.

To make the coffee meringue icing, place the sugar, water, cream of tartar and coffee in a saucepan over high heat and stir to dissolve the sugar. Bring to the boil, reduce heat to low and cook for 3 minutes. Place the egg whites in the bowl of an electric mixer and whisk until soft peaks form. While the motor is still running, gradually add the sugar mixture and whisk until thick and glossy.

Cut the cakes in half, top with the icing and sandwich with cake tops. Dust with cocoa powder to serve.