125 g (4 oz) butter
1/2 cup caster sugar
2 eggs, separated
1 tablespoon instant coffee powder
1 1/2 cups self-raising flour
1/4 cup milk
1/2 cup caster sugar
2 eggs, separated
1 tablespoon instant coffee powder
1 1/2 cups self-raising flour
1/4 cup milk
for the Coffee frosting
60 g (2 oz) butter
2 1/2 cups icing sugar
3 teaspoons instant coffee powder milk to mix
2 1/2 cups icing sugar
3 teaspoons instant coffee powder milk to mix
method
1. Grease two 18 cm (7 inch) layer cake tins and line bases with greased greaseproof paper.
2. Set oven temperature at moderate.
3. Cream butter and sugar until light and fluffy.
4. Add egg yolks beating well.
5. Blend in instant coffee powder, beat until smooth.
6. Sift flour, add alternately to creamed mixture with the milk.
7. Beat egg whites until stiff and fold gently into batter.
8. Spread into prepared tins.
9. Bake in a moderate oven 180-190°C (350-375°F) for 25 to 30 minutes.
10. Allow to stand 5 minutes before turning onto a wire rack to cool.
2. Sift icing sugar with coffee powder and beat in gradually until light and fluffy, adding a little milk to give a spreading consistency.
3. Swirl onto cake with a small spatula.
2. Set oven temperature at moderate.
3. Cream butter and sugar until light and fluffy.
4. Add egg yolks beating well.
5. Blend in instant coffee powder, beat until smooth.
6. Sift flour, add alternately to creamed mixture with the milk.
7. Beat egg whites until stiff and fold gently into batter.
8. Spread into prepared tins.
9. Bake in a moderate oven 180-190°C (350-375°F) for 25 to 30 minutes.
10. Allow to stand 5 minutes before turning onto a wire rack to cool.
for the Coffee frosting
1. Beat butter until creamy.2. Sift icing sugar with coffee powder and beat in gradually until light and fluffy, adding a little milk to give a spreading consistency.
3. Swirl onto cake with a small spatula.
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