A Great British Coffee Cake

 

This is truly a great cake for coffee lovers. The sponge is very light and full of coffee flavour, and the rich coffee buttercream is so creamy and fluffy.

 

A Great British Coffee Cake
Prepares: 8 large slices
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the sponge
  • 170g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 150g (5¼ oz) caster/superfine sugar (⅔ cup)
  • 3 eggs, large (U.K.)/extra large (N.A.), beaten
  • 40g (1½ oz) golden syrup* (2 rounded tbsp)
  • 2 tbsp coffee extract (or Camp coffee)
  • 170g (6 oz) self-raising/self-rising flour, sifted (1⅓ cups)
  • ½ –1 tsp baking powder

  • *I buy my golden syrup from a British store here in Canada. If you are unable to find golden syrup then substitute it with liquid honey.

  • For the filling and decoration
  • 150g (5¼ oz) unsalted butter, softened (⅔ cup, or 1¼ sticks)
  • 300g (11 oz) icing/powdered sugar (2¾ cups)
  • 2 tbsp coffee extract (or Camp coffee)
  • 1 tbsp warm water

  • 2 tbsp icing/powdered sugar, for sifting
  • 24 chocolate buttons OR
  • 40 milk chocolate chips

  • You will also need 2 × 18cm (7 in) sandwich cake tins/pans, greased and base lined. Also a piping bag fitted with a medium-sized star nozzle.


  1. Method
  2. For the sponge
  3. Preheat the oven to 190°C (375°F) (gas 5).

  4. Cream the butter and sugar together with a hand held electric mixer until light and fluffy, about 2 minutes.

  5. Now gradually add the beaten eggs, golden syrup, and coffee, together with 2 tablespoons of the flour.

  6. Fold in the remaining flour and ½ teaspoon baking power.

  7. OR put everything in a mixing bowl or food mixer, but adding 1 teaspoon of baking powder, and whisk until the mixture is smooth, light, and fluffy.

  8. Divide equally between the two cake tins/pans and level the tops.

  9. Bake for 25 minutes, or until the tops are firm and spring back when lightly pressed with a finger. The sponges will also have slightly shrunk away from the sides of the tins/pans.

  10. Leave for a couple of minutes and then turn out onto wire cooling racks and remove the lining paper. Leave to cool completely.

  11. For the filling and decoration
  12. Meanwhile beat the butter, icing/powdered sugar, coffee, and water together until the mixture is smooth, light, and fluffy.

  13. Put a quarter in the icing bag and put to one side.

  14. Place one of the sponges on a flat surface and spread evenly with the remaining coffee cream. Then place the second sponge on top and sift heavily with icing/powdered sugar.

  15. Now lightly mark the top of the cake with a knife through the icing/powdered sugar into 8 equal portions. (This will be used as a guide for the piping.)

  16. Now starting from the outside edge of the cake, pipe a line of buttercream on each marked portion but only take it up within an inch of the centre. Then pipe a ring of stars to join the lines in the centre.

  17. Arrange the chocolate buttons or chocolate chips in the lines of piped buttercream.

  18. To finish, lightly dust over the whole cake with a little icing/powdered sugar.

  19. Note:
  20. The cake can be frozen. Put in a rigid container with a cover and freeze. To thaw, allow 2–3 hours at room temperature.

 

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