Is This The Most Scrumptious Coffee Sandwich Cake Ever?
Not only does this cake taste amazing it also looks the part.
A traditional sandwich cake oozing jam and coffee frosting.
For the cakes:
- 150g caster sugar
- 150g butter
- 3 eggs
- 150g self raising flour
- 1 ½ tea spoons baking powder
- 1 tablespoon hot water
- 1 tablespoon instant coffee (more if you like it strong)
For the icing:
- 100g butter
- 225g icing sugar
- 1 ½ tablespoons instant coffee
- 1 tablespoon hot water
- Strawberry jam
- Coffee beans to decorate (optional)
To be best prepared, heat the oven to 160 degrees C, gas mark 3 before you start.
Take two equal cake tins, grease and line with baking parchment.
For the cakes, take a bowl and add in the sugar and the butter and whisk until pale, fluffy and all the buttery lumps are dissolved.
Whisk the eggs in, no need to separate and then start to add in the flour sifting it in slowly is advised.
Next step, fold the baking powder in and stir thoroughly.
Dissolve the coffee in your tablespoon of boiling water and then finally, fold than in until completely mixed.
Line up your two cake tins and divide the cake mixture equally between the two and put into the oven for approximately 30 minutes.
In the meantime, to make the icing sugar, cream the butter and icing sugar together until fluffy.
Dissolve the second measure of coffee together with the boiling water and mix it in.
Don’t add too much water to the coffee or it will make the icing runny.
Place the bowl with the icing sugar into the fridge, covered and leave to firm up.
Once the cakes are done, some assembly is required.
You have to leave the cakes to cool or the icing sugar will melt out between the two.
Turn both cakes upside down. On one spread the jam, on the other spread half the coffee icing and fit together.
Jam side goes to the top, on the top of that cake spread the rest of the coffee icing and place onto a plate.
Decorate with coffee beans and enjoy!