Cake # Three

Well here we are again....Baking Day. This week has just sped by and I've had to leave the housework today in favour of baking cake number three. For those of you new to my blog, I have set myself a wee challenge, each week I am baking a cake in the hope that my baking abilities will improve.
Three weeks and three cakes into the challenge and today's cake is a Coffee Cake!!
And in honour of it being my third cake I have dusted off my Gran's lovely old cake forks. Who knows, I might get the polish out and have them all shiny for you next week.

So.....afternoon tea is at 4pm if you're in the mood for some COFFEE CAKE.

See you all next week for Cake # Four .... now what kind of cake will it be?


RECIPE - COFFEE CAKE

3t instant coffee
1T boiling water
75g butter
3/4 cup sugar
1/2 t vanilla essence
3 eggs, separated
1c flour
3T cornflour
1t baking powder
3T milk

Dissolve coffee in boiling water. Cream butter, sugar, coffee mixture and vanilla until light and fluffy. Add egg yolks one at a time, beating well after each addition. In a separate bowl beat the egg whites until soft peaks form. Sift flour, cornflour and baking powder together. Add sifted ingreadients to creamed mixture alternately with the egg whites. Stir in mil. Pour cake moxture into two greased and lined 20cm sponge sandwich tins. Bake at 190 degrees celcius for 20-25 minutes or until cakes springs back when lightly touched. Leave in tin to cool for 10 minutes before turning out onto a cooling rack.
Fill with mock cream and ice with coffee icing. Decorate with walnut pieces.

Mock Cream.

50g butter, softened
1 cup icing sugar
1/4 t vanilla essence or 1t grated lemon rind.
Put all ingredients in a bowl and beat until thick.

Coffee Icing

2 cups icing sugar
1/4 t butter
2t instant coffee dissolved in 1T hot water
1T hot water
1/4 t vanilla essence

Sift icing sugar into a bowl, add butter, add coffee mixture, water and vanilla and mix until smooth.

Recipe from Edmunds Cook Book.