Keeping to a budget does not have to mean no treats, and when you make your own cake you know exactly what is going into it. Why not get the kids involved in this the easiest of cakes. Doubling the cake up does make for a big cake, but this cake shall freeze if you only want to use one of them.
My Coffee Cake
For the cake
- 225g Self Raising Flour
- 225g Butter or Margarine
- 225g Sugar
- 4 large eggs
- 2tsp Baking Powder
- 2 tsp of strong coffee mixed with a little hot water
- 2-3tbls Milk if needed
- Pre heat your oven to 180’c, 350’F, Gas mark 4.
- Grease and line the bases of two 8″sandwich tins with grease proof paper.
- Weigh all the ingredients apart from the coffee and the milk into a very large bowl.
- Using a hand mixer or a wooden spoon combine all the ingredients together until well mixed, don’t over beat.
- Add the coffee and mix in, don’t worry if it looks like your mix is splitting.
- If you feel the mix is a little stiff add the milk 1tbls at a time.
- Pour fairly evenly into your cakes tins and bake in the middle of the oven for approx 25 mins.
- You know your cakes are ready when they feel firm to the touch and they have come away from the tins slightly.
- Turn our onto a a cooling rack and allow to cool.
For the Butter Cream Icing
- 200g icing sugar
- 100g butter softened
- Remainder of the coffee liquid
- In a largish bowl combine the icing sugar and butter using a fork until soft and smooth.
- Add the coffee and combine well. Adjust with water if thick or icing sugar if thin as needed.
- On the top of the cake you have chosen as the base spread over some of your topping.
- Add the top layer and smooth over the remaining cream, down the sides too.
- Cover with your topping of choice. I’ve used grated whole nut chocolate.