Coffee Cake

An easy to make large cake ideal for occasions where there are a number of people.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
  2. Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Sieve the flour into the bowl and stir.
  5. Add the coffee and stir until everything is well combined. If necessary add a few drops of water so that the cake batter just drops off a spoon.
  6. Divide the mixture between the prepared tins and bake for 20-25 minutes.  If a cocktail stick pressed into the centre of the cake, comes out clean it is cooked.
  7. Turn out the sponges onto a wire rack and leave to cool.
  8. Spread the cream cheese on one sponge layer and place the second sponge layer on top.
  9. Sieve icing sugar over the top of the cake.

Equipment

2x 20cm/8" round baking tins

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

20-25 minutes

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Ingredients

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