Coffee Cake.

[AbbaFan]

Can I just take a classic Vic sponge recipe and add some coffee granules (mixed with a bit of boiling water) and add?

I have a recipe - although never used this one, but have used a lot of recipes by this author - Mary Berry and her cakes always turn out great..

4 eggs beaten
2 heaped tsp instant coffee
8oz soft marj
8oz caster sugar
8oz self-raising flour
2 tsp baking powder

Pre-heat the oven to 180/350/4 or if fan 160. Grease and base line two 8" sandwich tins.

Place the eggs in a bowl and stir in the coffee until dissolved. Add the remaining ingredients and beat well until thoroughly blended. Divide mixture between the two tins.

Bake for about 25 mins or until well risen.

Butter cream

2oz soft marj
6oz sifted icing sugar
1 tbsp coffee essence (or instant coffee dissolved in 1 tbsp of hot water)
1 tbsp milk (optional)

Blend together the marj, icing sugar and coffee essence until smooth, adding the milk if necessary. Use half of the cream to sandwich the cakes together and spread the rest on top.

You see I have a huge amount of respect for Mary Berry BUT can someone tell me why you would use marg (bleugh) to make butter cream??? I mean I can just about go for the idea that marg might just make a lighter texture of cake but for the butter cream???

Nigel Slater's best coffee and walnut cake ever

I do add a little more coffee to the icing for taste though . . .

Carmenere - never really thought about tbh.

I would usually fill cakes with fresh cream, but last week I made a chocolate victoria sandwich of hers and filled it with chocolate butter cream (made with marj) and it was really nice.

I always use stork for cakes and they do come out really really light.

I personally think marg gives a lighter sponge but butter a nicer taste.

Use a good slug of Camp is much nicer - less bitter.

Marg gives a better texture but I like the butter taste. Also, does Stork have hydrogenated fats in it? I'm hoping not!

camp coffee

is great

and such a cool name

I was roped into making a cake for the over 60's luncheon club a couple of weeks ago - I used the Mary Berry all in one cake with marj - the tast and texture went down very well.

Apparently, some of these ladies are very accomplished bakers and could not fault the cake

I'm guessing it probably doesn't... We used it in everything when we were children. Uh-oh.

Thanks for the coffee tips everyone.

Must agree I always use real butter and normally organic - yum

This cake is fantastic - easy to make - although the mix needs a bit of care when adding the egs in.

Top coffee cake here

I make coffee cupcakes every once in a while, but I normally jsut do a basic vanilla cake, and then jsut make coffee icing (with cooled espress) coffee snob an I always use real butter.