Favourite Cake Recipe - Coffee Cake

Friday, 4 February 2011  |  Admin

I have to say I love a bit of cake. Give that I'm 7 and a bit months pregnant I seem to be eating quite a bit of it too, so thought I would share my favourite cake recipe with everyone as part of the Friday Club Carnival over at Notes from Home.
My problem was, which cake to choose? Obviously I LOVE a bit of chocolate cake (Nigella's sour cream chocolate cake is just fab), victoria sponge is always good too ad I'll never say 'No' to a brownie. But my favourite cake has to be coffee cake as it's just a bit more grown-up (or coffee and walnut if I happen to have some around).
This recipe is a doozy. I'm not a huge fan of sickly buttercream, but this filling is gorgeous, not too sweet or too rich. It's based on the 'Coffee Cream Mousseline' a la Delia and is a little bit trickier than standard buttercream but I *think* I can show you where it might go wrong. It took me 10 attempts and some googling to work out why it sometimes worked for me and didn't at other times. Thank god for google.
Ingredients (ideally all at room temperature)
225g butter or marg (I use Stork, prefer the light texture and don't notice much difference flavourwise. Plus it's MUCH cheaper) 225g caster sugar 225g eggs (4 large or 5 small/pullets approx) 225g self-raising flour 2 tbs coffee essence (I use Camp coffee essence) 2tbs (ish) milk 2 x 20cm sandwich tins with removable bases
Preheat oven to 180c, grease your sandwich tins thoroughlyCream butter/marg and sugar until light and fluffy with either a handheld electric mixer, or freestanding one. This takes a good 8 minutes, so be patient it makes all the difference to your finished cake.Add an egg, plus 1-2 tbs of flour to your mixture and beat until combined.Repeat until all your eggs are included.Sift in remaining flour, along with coffee essence and milk. Mix until combined. Your batter should be loose-ish, dropping consistency.Divide the batter between the two cake tins and cook for 25 minutes (until the cake has started to come away from sides of the tin)Leave to cool for 10 minutes, the remove from tins and allow to cool completely before icing.
60g caster sugar4 tbs water2 large (or 3 small) egg yolks150g butter (room temperature)2 tbs camp coffee essence
Put the water and sugar in your smallest saucepan and slowly bring to the boil, making sure all the sugar is dissolved completely before it boilsSimmer gently for 12 - 15 minutes (temp on a cooking thermometer should be 103c - 105c)Whisk the egg yolks in a bowl, then pour the sugar syrup onto the eggs whisking all the time. It's REALLY important here to pour directly onto the eggs, not onto the beater or the bowl sides as the sugar syrup will solidify and it won't work. It took me a long time to work out why this was happening!Whisk the butter in about 25g at a time until you have a smooth fluffy cream.Lastly whisk in the coffee essence. You can use the filling to sandwich and top your cake and it looks pretty decorated with walnut pieces.Slice and enjoy with friends!
Here are the other recipes in this Cakes and Cookies Carnival:
Nova at Cherished by Me gives us her Cherry, Coconut and Marshmallow Traybake.
Kelly at Domestic Goddesque posts her recipe for heart-shaped jammy-dodger-style biscuits in Baking with a heart!
Heather at SAHMLovingIt gives us her Scrumptious Beetroot Seed Cake Recipe.
Jules at I Need Curtains for the Window in my Head posts her recipe for Almond Macaroons.
Gemma at HelloitsGemma's Blog posts her (easiest) Banana Cake (ever).
Sian at Pumpkin and Piglet posts her Chocolate Digestive Biscuits.
Jax at Making It Up gives us her recipe for gingerbread.
Cass at The Diary of a Frugal Family posts her Nutella Chocolate Chip Cookies.
Clare at Seasider in the City gives us her Mars Bar Cake.
Bod for Tea shows us how she makes Iced Animal Biscuits.
Maggy at Red Ted Art has a guest post from Maison Cupcake's Sarah showing us how to make Love Heart Cookies.
Rebecca at twobecomefour gives us her recipe for Beck's Banana Bread.
Jenny at Gingerbread House gives us her Gingerbread cupcakes.
Tiddlyompompom shares the fun she has making cakes with her daughter in Have your cake and eat it.

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