Ingredients
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225g Butter
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225g Light Muscovado Sugar
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225g Self Raising Flour
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1tsp Baking Powder
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4 Large Eggs
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4tsp dissolved in 1 tbsp boiling water Instant Coffee
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Directions
This is one of my favourite cake. It goes really well with a cup of coffee or tea. This is really deep luxorious coffee cake. And it never last long.
When the cake are cold, slice the cake horizontally in half, giving four layer cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.
The cake can be made and iced up to two days ahead, keep covered in the fridge.
Steps
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1
Done
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Pre heat the oven to 180C. Butter and line the base of two deep 20cm sandwich cake tins. |
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2
Done
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Measure all the cake ingredients, except for the coffee into a large mixing bowl and beat together until smooth. Divide the mixture evenly between the two prepared tins and level the tops. |
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3
Done
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Bake in the pre heated oven for about 25-30minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed. |
