At the last supper club we were given a delicious coffee cake for dessert. It looks much better if you have tins with fluted edges but I don't so . . . Also, I changed the recipe slightly (shall but those changes in brackets ) as I prefer butter in icing and I only had Camp coffee (no coffee drinkers in our house). It still tasted great so a big huge thank you to Aedin's mam for cutting it out of a magazine all those years ago.
8oz castor sugar
4 eggs, large
8oz self-raising flour
2 level tsp baking powder
For the Icing
5oz margarine ( I used butter, unsalted )
10oz icing sugar
2 tbsp coffee essence ( I used 4 tbsp Camp coffee )
To make cake: Place all ingredients in mixing bowl and beat with wooden spoon until well mixed (2-3 mins), I use an electric beater. Divide mixture evenly between two greased and bottom-lined round 8" cake tins. Bake in centre of pre-heated oven (325F, Gas no.3, 160C) for 45 mins. Turn out and cool.
To make icing: Place all ingredients in mixing bowl and beat together until well mixed (2-3 mins). Sandwich cakes together with a little icing, and spread remainder over sides and top. I put a lot in middle but none on sides!
For the Cake
8oz margarine8oz castor sugar
4 eggs, large
8oz self-raising flour
2 level tsp baking powder
For the Icing
5oz margarine ( I used butter, unsalted )
10oz icing sugar
2 tbsp coffee essence ( I used 4 tbsp Camp coffee )
To make cake: Place all ingredients in mixing bowl and beat with wooden spoon until well mixed (2-3 mins), I use an electric beater. Divide mixture evenly between two greased and bottom-lined round 8" cake tins. Bake in centre of pre-heated oven (325F, Gas no.3, 160C) for 45 mins. Turn out and cool.
To make icing: Place all ingredients in mixing bowl and beat together until well mixed (2-3 mins). Sandwich cakes together with a little icing, and spread remainder over sides and top. I put a lot in middle but none on sides!
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