I ended up making this cake by multiplying the ingredients of the original coffee cake by 1.5 so the measurements are a little bit funny, but it made for a really delicious cake. What was also handy was I used gluten free flour and it turned out delicious.
This recipe makes 3 sponges using 6" tins - this allows for a higher cake which looks more impressive when decorated.
Ingredients for cake:
262.5g Room Temperature Butter
262.5g Caster Sugar
4.5 Eggs*
262.5g Self Raising Flour**
1.5 Tbsp Coffee Essence
Ingredients for icing:
200g Room Temperature Butter
600g Icing Sugar
2 Tbsp Coffee Essence ***
2 Tbsp Milk
Method for cake: Pre-heat oven to 180 degrees (fan oven). Grease and line three 6" tins.
1. Beat the sugar and butter together until light and fluffy.
2. Add the eggs one at a time, with a Tbsp of flour, and beat to incorporate.
3. Add the rest of the flour and beat again.
4. Add the coffee essence and mix.
5. Once all combined, put 1/3 of the mixture in each baking tin.
6. Bake for 12 - 16 minutes or until cake tester comes out clean.
Method for icing:
1. Beat butter until soft, and add icing sugar bit by bit, beating until it is all combined.
2. Add Coffee Essence and Milk and beat again.
3. Once cakes have cooled, put bottom layer on plate/board (you can make sure it sticks by putting a small bit of icing on the plate or board and then putting the cake on top.)
4. Use 1/4 of the icing on the bottom layer and place the other cake layer on top.
2 Tbsp Coffee Essence ***
2 Tbsp Milk
Method for cake: Pre-heat oven to 180 degrees (fan oven). Grease and line three 6" tins.
1. Beat the sugar and butter together until light and fluffy.
2. Add the eggs one at a time, with a Tbsp of flour, and beat to incorporate.
3. Add the rest of the flour and beat again.
4. Add the coffee essence and mix.
5. Once all combined, put 1/3 of the mixture in each baking tin.
6. Bake for 12 - 16 minutes or until cake tester comes out clean.
Method for icing:
1. Beat butter until soft, and add icing sugar bit by bit, beating until it is all combined.
2. Add Coffee Essence and Milk and beat again.
3. Once cakes have cooled, put bottom layer on plate/board (you can make sure it sticks by putting a small bit of icing on the plate or board and then putting the cake on top.)
4. Use 1/4 of the icing on the bottom layer and place the other cake layer on top.
5. Repeat for next layer.
6. Use the rest of the icing to ice the top and sides of the cake, leaving a small bit for decoration if you wish.
6. Use the rest of the icing to ice the top and sides of the cake, leaving a small bit for decoration if you wish.
7. Decorate however you please. Maybe some pipes of buttercream, or whole coffee beans.
*I know you are wondering how the ___ am I meant to get half an egg? I have whisked the last egg and then just poured half in, or if using medium eggs then just throw the entire thing in.
**If you only have plain flour at home (normal or gluten free), you can use the same amount of flour as stated above, but also add 3.5 tsp of baking powder.
*** IREL was the one used for years in Ireland but no longer can be found. I have substituted it with CAMP Chicory & Coffee Essence and it has worked the exact same.
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ReplyDeletePeople of almost all age groups prefer having coffee cups during every season irrespective of their regions. Many would point to its distinctive, instantly recognizable & ever so unique aroma that seems to enhance the mood of people. Jill Scott
ReplyDelete
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