SERVES 8small IMG 0159

INGREDIENTS

225g very soft butter, plus more for the tins

225g caster sugar

225g self-raising flour

1 tsp baking powder

4 large eggs

4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the coffee icing

175g soft butter

350g icing sugar

4 level tsp instant coffee, dissolved in 1 tbsp boiling water

METHOD

  1. Preheat the oven to 180C/160C fan forced. Butter and line the base of two deep 20cm (8 inch) sandwich cake tins.

  1. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.

  1. Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

  1. To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of 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.

  1. The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

If you are worried about cutting the cakes in half, you can just sandwich the two cakes together with half the icing in the middle and half the icing on top.

Garnished with a rolled oat crumble and chocolate shavings

 

PRINT THE RECIPE

Contact Details

 

1800 125 000
+618 9726 3012

OFFICE HOURS
Tuesday - Sunday 9am - 5pm
Monday 9am - 1130am


Email us: info@evedonpark.com.au

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evedonMap205 Lennard Road Burekup
Only 15 minutes
from Bunbury


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