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3 oz butter
2 oz caster sugar
2 tbsp golden syrup
2 eggs, beaten
6 oz plain flour
1 tsp baking powder
2 tsp coffee essence
3-4 tbsp buttermilk, to mix
Butter cream filling and topping:
6 oz icing sugar
3 oz butter
2 tsp coffee essence
little milk, to mix
icing sugar for dusting |
Method :
- Preheat the oven to 180C Gas Mark
4.
- Grease two 7 in sandwich tins.
- Cream the butter, sugar and syrup.
- Beat in half the beaten egg with
the flour and baking powder, then beat in the rest of the egg.
- Add the coffee essence and enough
buttermilk to beat to a soft dropping consitency.
- Pour the mixture into the tins and
level the surface.
- Bake for 20-25 minutes, until
risen and firm to the touch.
- Cool on a wire rack.
- To make the butter cream, beat
together the 6 oz icing sugar, butter, coffee, essence and enough
milk to make it spreadable.
- Sandwich the cakes together with
half the butter cream and pipe the rest around the top edge of the
cake.
- Dust the centre with icing sugar.
Omit the coffee essence and add 1 tbsp
cocoa powder to the mixture, or the finely grated rind of 1 lemon or 1
orange.
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