Post by SeaDragon on Dec 2, 2017 12:39:59 GMT 10
Basic Cake Mixture
Serves 6
The coffee mixture here is to make a coffee cake. Different flavours can be made very easily by adding orange zest, lemon zest, vanilla extract, cocoa powder, cardamom or cinnamon in place of the coffee. The only limit is your imagination. Flavour the icing accordingly, or leave plain.
Ingredients:
4 eggs
equal weight of whole uncracked eggs in:
2 tablespoons coffee powder
2 tablespoons boiling water
Icing:
125g butter, softened, extra
1½ cups icing sugar mixture
1 teaspoon vanilla extract
walnuts, optional
icing sugar to dust, optional
Method:
Begin by weighing the eggs and recording their total weight. Each egg will weigh approximately 50g or 2oz. In this case 200g or 8oz.
Weigh out equal quantities to the eggs, of butter, sugar and flour.
Preheat the oven to 170°C or 150°C fan-forced. Grease and line base and sides of a 20cm deep cake tin with baking paper.
Beat butter in a medium bowl with an electric mixer until light and fluffy. Add sugar and flavouring (in this case combined and cooled coffee and water), beat again until light and fluffy. Fold in a quarter of the flour, then 1 egg until well combined. Continue to add eggs and flour in batches until all incorporated.
Transfer mixture to cake tin; using a spatula, smooth top. Bake in preheated oven 40-45 minutes or until cooked when tested with a skewer. Stand in tin 5 minutes, before transferring to wire rack to cool.
Beat butter and icing sugar mixture in medium bowl with vanilla and a scant tablespoon water if necessary until smooth. Spread over cooled cake. Or split cake and spread icing between layers; dust top with icing sugar. Decorate with walnuts, if desired.
Serves 6
The coffee mixture here is to make a coffee cake. Different flavours can be made very easily by adding orange zest, lemon zest, vanilla extract, cocoa powder, cardamom or cinnamon in place of the coffee. The only limit is your imagination. Flavour the icing accordingly, or leave plain.
Ingredients:
4 eggs
equal weight of whole uncracked eggs in:
- butter, chopped, softened
- caster sugar
- self-raising flour
2 tablespoons coffee powder
2 tablespoons boiling water
Icing:
125g butter, softened, extra
1½ cups icing sugar mixture
1 teaspoon vanilla extract
walnuts, optional
icing sugar to dust, optional
Method:
Begin by weighing the eggs and recording their total weight. Each egg will weigh approximately 50g or 2oz. In this case 200g or 8oz.
Weigh out equal quantities to the eggs, of butter, sugar and flour.
Preheat the oven to 170°C or 150°C fan-forced. Grease and line base and sides of a 20cm deep cake tin with baking paper.
Beat butter in a medium bowl with an electric mixer until light and fluffy. Add sugar and flavouring (in this case combined and cooled coffee and water), beat again until light and fluffy. Fold in a quarter of the flour, then 1 egg until well combined. Continue to add eggs and flour in batches until all incorporated.
Transfer mixture to cake tin; using a spatula, smooth top. Bake in preheated oven 40-45 minutes or until cooked when tested with a skewer. Stand in tin 5 minutes, before transferring to wire rack to cool.
Beat butter and icing sugar mixture in medium bowl with vanilla and a scant tablespoon water if necessary until smooth. Spread over cooled cake. Or split cake and spread icing between layers; dust top with icing sugar. Decorate with walnuts, if desired.