10oz caster sugar
10oz self raising flour
Coffee essence or camp coffee (about a tablespoon)
2 cakes tins (mine were spring loaded) 8 inch base lined with grease proof paper
Preheat oven to gas mark 5
Into a bowl place the butter and caster sugar. Beat until well mixed and creamy. Add an egg at a time with a little of the flour. Repeat for each egg. Stir in remaining flour and the coffee essence.
Divide between the two tins.
Cook for about 30 – 40 minutes until when the sponge is touched it springs back.
Leave to cool on a rack.
For butter icing
I am not giving a quantity for butter or icing sugar as you may like more or less on your cake
Place butter into a bowl with icing sugar and the coffee essence. Mix well until a creamy butter icing is achieved. Spread some on the inside of the cake and either spread or pipe the top of the cake.
Sprinkle with grated white chocolate.
Service with a cup of tea or your favourite coffee.
Enjoy x x