Cook Time: 25 - 30 Minutes
What you need
- 225g/8oz Odlums Self Raising Flour
- 175g/6oz Butter or Margarine (room temperature)
- 175g/6oz Shamrock Golden Caster Sugar
- 3 Eggs
- 1 teaspoon Goodall’s Coffee Essence
- 2 tablespoons Camp Coffee Essence (or 3 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled)
Icing/Filling
- 225g/8oz Icing Sugar, sieved
- 75g/3oz Butter or Margarine (room temperature)
- 1 tablespoon Camp Coffee (or 1 tablespoon Instant Coffee dissolved in 1 teaspoon of Boiling Water, cooled)
- 1 tablespoon milk
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line 2 x 18cm/7″ sandwich tins.
- Place all the ingredients for the cake – flour, butter/margarine, sugar, eggs and coffee – into a mixing bowl and beat until mixture is smooth.
- Transfer to the prepared tins and bake for about 25-30 minutes.
- Cake is baked when top is gently pressed and it springs back.
- Remove from tin and cool on a wire tray.
- When completely cool, make icing by beating ingredients together until smooth.
- Sandwich the two cakes with half the filling and spread remaining on top of the cake.
