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Coffee Cake


225 grams Butter
225 grams Golden Caster Sugar
1 tsp Noels Baking Powder
4 eggs, room temperature
2 tbsp Camp Chicory and Coffee Essence

225 grams Butter - room temperature
450 grams icing sugar
1 1/2 tbsp Camp Chicory and Coffee Essence


Line 2 sandwich tins with greaseproof paper, brush the bottom and sides with melted butter and dust with flour.
Cream the butter, add the caster sugar and beat until pale and light in texture.
In a separate bowl, whisk the eggs, then add them to the mixture, bit by bit, beating well between each addition.
Sieve the flour with the baking powder and stir gently into the cake mixture, add the Camp Coffee Essence and mix.
Spoon the mixture into the sandwich tins and bake for 30 minutes at 180C / 350F.
When cooked, rest cakes in the tin for a few minutes before turning out onto a wire rack to allow to cool.

To make frosting, beat the butter until soft, gradually add the icing sugar and Camp Coffee Essence until light and whipped.

When cakes are cold, sandwich the cakes and frost the top with the coffee buttercream frosting.



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