My Grandmother and mother both used to bake this and it always reminds me of Garden fetes, Sunday-school picnics, birthday parties and holidays. I came across the recipe in one of my Grandmothers old cookbooks and just had to make it!!
It was duly put to the test by my ever reliable hubby and was announced to be a huge success with him also.
INGREDIENTS
8 ozs (225g) butter
8 ozs (225g) castor sugar
8 ozs (225g) plain white flour,
1 teasp. baking powder
4 eggs
2 tablespoons of Irel coffee essence
(Tescos sell 'Camp coffee essence' if you can't get Irel)
walnuts for decoration
Preheat the oven to 180ºC (fan 160ºC) /350ºF
Line the bottom of two 8" sandwich tins, with greaseproof paper, brush the bottom and sides with melted butter and dust with flour.
Cream the butter until soft, add the castor sugar and beat until pale and light in texture. Whisk the eggs and add to the mixture, little by little, beating well between each addition.
Sieve the flour with the baking powder and stir gently into the cake mixture, finally add in the coffee essence and mix thoroughly.
Spoon the mixture into the prepared sandwich tins and bake for 30 minutes approx. in a moderate oven until springy to the touch. Leave the cakes in the tin for a few minutes before turning out onto the wire rack, removing the greaseproof paper from the base.
Cool the cakes on the wire rack - while the cakes are cooling make the Butter cream icing.
Coffee Butter Cream Topping & Filling
10 ozs (280g) butter
20ozs (560g) icing sugar
3-4 tablespoons of (Irel or Camp)
Whisk the butter with the sieved icing sugar, add the coffee essence. Continue to whisk until fluffy and light.
When the cakes are cold, sandwich them together with the Coffee Butter Cream and spread remainder on the top of the cake and decorate with walnuts
or if you like you can top the cake with a sugar icing
Coffee Sugar Icing
16 ozs (450g) icing sugar
2 tablespoons essence (Irel or Camp)
4 tablespoons boiling water
Sieve the icing sugar and put into a bowl.
Add coffee essence and enough boiling water to make it the consistency of thick cream.
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