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Coffee Butter Cake Recipe
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Ingredients : Makes one 28cm oblong cake |
150 g
1 cup
2
2 teaspoons
2 cups
1/2 cup
Coffee Butter Cream
100 g
3/4 cup
2 tablespoons
2 teaspoons |
Unsalted butter
Soft brown sugar
Eggs, lightly beaten
Instant coffee powder
Self-raising flour
Milk
Unsalted butter
Icing sugar
Soft brown sugar
Instant coffee powder |
Method :
- Preheat oven to moderate 180oC.
Brush a deep, 28 x 18 x 3 cm oblong cake tin with melted butter or oil, line base
and side with paper, grease paper.
- Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
- Add the eggs gradually, beating
thoroughly after each addition. Add coffee powder, beat until combined.
- Transfer the mixture to a large mixing
bowl.
- Using a metal spoon, fold in the sifted flour alternately with the
milk.
- Stir until just combined and the
mixture is almost smooth.
- Spoon mixture into prepared tin;
smooth surface. Bake for 35 minutes or until skewer comes out clean when
inserted in centre of cake.
- Leave in tin 10 minutes before turning
onto wire rack to cool.
- To make Coffee Butter Cream -
Using electric beaters, beat butter in small mixing bowl until light and
creamy.
- Add sifted icing sugar, brown sugar
and coffee powder; beat until mixture is smooth and fluffy. Spread
mixture over cake using a flat-bladed knife.
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