8 jul

Coffee Cake No 2

Mrs Lamrock, Penrith Branch

MAKES ONE 20 CM CAKE

125 g (½ cup) butter, softened

80 g caster sugar

2 eggs

2 tablespoons milk

1 tablespoon coffee essence

150 g (1 cup) plain flour

1 teaspoon baking powder

Icing

150 g (1¼ cup) icing sugar

55 g butter, softened

1 tablespoon coffee essence

boiling water, as required

Preheat oven to 180°C. Lightly grease and flour a 20 cm cake tin.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs, one at a time, beating well between each. Stir in the milk and coffee essence.

Sift the flour and baking powder into a bowl. Stir into the creamed mixture to combine well, then spoon the batter into the tin, smoothing the top even.

Bake for 40–50 minutes, or until a skewer inserted in the centre comes out clean. Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

For the icing, combine all the ingredients in a bowl and add a few teaspoons of boiling water, or enough to form a smooth, thick icing. Spread over the cooled cake.