A perfect little square to accompany that coffee, mid-morning. A coffee sponge with crushed walnuts is topped with a smooth white chocolate and mascarpone icing. And then dusted with cocoa powder.

Cappuccino Tray Bake

18 servings
  • Preparation time: 45 minutes
  • Cooking time: 35 minutes
  • Ingredients
  • For the sponge
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225 g (8 oz) caster/superfine sugar (1⅛ cups)
  • 3 eggs, large (U.K.)/extra large (N.A.), beaten
  • 3 tbsp Espresso coffee, or coffee extract
  • 225 g (8 oz) self-raising/self-rising flour, sifted (1¾ cups)
  • tsp baking powder
  • 85 g (3 oz) chopped walnuts (⅔ cup)
  • 3 tbsp milk
  • For the topping
  • 250 g mascarpone cheese, at room temperature
  • 55 g (2 oz) icing/powdered sugar (½ cup)
  • 140 g (5 oz) white chocolate
  • 55 g (2 oz) butter, melted (¼ cup, or ½ stick)
  • cocoa powder for dusting


  • You will also need 30 cm x 25 cm (12 x 10 inch) brownie tin/pan, greased and lined.
  • Method
  • For the sponge
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Beat the butter in a large mixing bowl using an electric hand whisk or alternatively a food mixer with whisk attachment.
  • Add the sugar and beat again until light and fluffy.
  • Now add a quarter of the beaten eggs and beat at full speed.
  • Then add the remaining egg gradually, beating well between each addition. If the mixture begins to curdle, just add 2 tablespoons of the flour.
  • Next add the coffee and whisk in.
  • Spoon over the flour, baking powder, and chopped walnuts. Lightly fold in by hand until all the flour is incorporated.
  • Now loosen the mixture with the milk.
  • Pour into the prepared tin/pan and bake for 35 minutes or until a skewer inserted in the centre comes out clean.
  • Remove from the oven and leave in the tin/pan to cool completely.
  • For the topping
  • First melt the chocolate. Break the chocolate into pieces and place in a bowl sitting over a pan of just simmering water. Make sure the bottom of the bowl does not touch the water. Continually stir the chocolate until it has just melted and then remove immediately from the heat and leave to cool while preparing the topping.
  • Beat the mascarpone in a large bowl until smooth.
  • Sift in the sugar and beat again until combined.
  • Add the melted chocolate and butter. Beat until smooth.
  • Now spread evenly over the cake.
  • Sift over cocoa powder.
    Cappuccino Tray Bake
  • Then cut into squares.
    Cappuccino Tray Bake
  • Note
  • The squares need to be stored in the refrigerator.
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