Mary Berry's 'lovely' coffee cake recipe is baked from scratch in 30 minutes
A coffee cake is the perfect treat to go with a cup of tea, it's so easy to make as long as you have just the right recipe - and we have the perfect one for you
Pair your cuppa with the ultimate companion – a slice of coffee cake that's a doddle to whip up, especially if you're following Mary Berry's recipe. Her coffee sponge sandwich cake is a quick fix for dessert cravings, taking just five minutes to prep and 25 to 30 minutes in the oven. It's featured in her book 'Fast Cakes: Easy Bakes in Minutes,' where she calls it "a lovely change to a classic Victoria sponge."
Sponge cakes are fab because they're straightforward, usually requiring ingredients you've already got knocking about at home. The trick to a perfect sponge lies in the butter – chilly from the fridge for the cake, but softened for the icing.
How to make Mary Berry's coffee sponge cake
Ingredients
To make the cake:
225 of self-raising flour
225g of caster sugar
225g of baking spread (straight from the fridge)
Four large eggs
Two heaped teaspoons of instant coffee granules
One level teaspoon of baking powder
To make the icing:
225g of icing sugar
75g of butter (softened)
One tablespoon of coffee essence
Kitchen equipment:
Two round sandwich tins
Non-stick baking paper
Large mixing bowl
Instructions
Get the oven warmed up to 180C (Fan 160C or Gas Mark 4). Butter up two sandwich tins and line the bottoms with parchment, reports the Express. Start off by dissolving instant coffee in a bowl with a tablespoon of boiling water until it's nice and smooth.
Chuck the baking spread, caster sugar, self-raising flour, eggs, and baking powder into a big mixing bowl. Lob in the coffee mix and give it a good beating until you've got a batter that's silky and well mixed.
Evenly distribute the mixture between two sandwich tins and bake in a preheated oven for 25 to 30 minutes until they've risen nicely.
Allow the cakes to cool in their tins for a bit, then gently turn them out onto a wire rack, remembering to remove the baking paper.
For the icing, combine the butter, icing sugar and coffee essence in a bowl until you have a smooth, creamy mixture. Once the cake has fully cooled, sandwich the two layers together with the icing and place it on a serving dish.
Your scrumptious coffee cake is now ready. For the finishing touch, dust a little icing sugar over the top before serving.
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