Ingredients:
6oz / 175g margerine
6oz / 175g caster sugar
6oz / 175g sr flour, sifted
2 large eggs
teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot (not boiling) water
2 tablespoons cold water
Directions
1. Preheat oven to (160C / Gas 3).
2. In a cup, dissolve the coffee in the hot and cold water.
3. Tip ALL the ingredients into a mixing bowl and beat well. Hint: Use an electric mixer!
4. Divide the mixture between 2 greased and lined cake tins and bake for approximately 30 minutes or until the cake is springy when touched.
Fill with whipped cream or butter icing.
1 comment:
Camp Coffee makes a real good alternative to instant coffee - you can also make a fab butter icing with it for the filling :D
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