Home made Coffee Cake

10oz caster sugar
10oz butter
10oz self raising flour
5 eggs
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

Icing Sugar
Coffee essence

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



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