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Daily Record
15-05-2025
- General
- Daily Record
Mary Berry's coffee cake recipe is 'a lovely change to a classic sponge'
Mary Berry's coffee sponge sandwich cake is a delicious dessert that only takes five minutes to prep and 25 to 30 minutes to bake, making it a great go-to for when you're in a hurry. Jazz up your tea time with the quintessential pairing – a delectable slice of coffee cake that's child's play to make, especially if you're using Mary Berry's foolproof recipe. Her coffee sponge sandwich cake is just the ticket for sinking your sweet tooth into, promising a scant five minutes prep time and a mere 25 to 30 minutes bake. Featured in her book 'Fast Cakes: Easy Bakes in Minutes,' she dubs it "a lovely change to a classic Victoria sponge." The beauty of sponge cakes is their simplicity, as they tend to call for everyday pantry items. The secret to nailing the perfect sponge? It's all about the butter – keep it cold as Christmas from the fridge when making the cake and let it relax to room temperature for whipping up the icing, reports the Mirror. Ingredients To rustle up 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 For 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 1. Crank up your oven to 180C (or Fan 160C/Gas Mark 4). Grease and line two sandwich tins with baking paper, the Express notes. 2. Begin by melting instant coffee in a bowl with a tablespoon of piping hot water until it's smooth as silk. 3. Heave all your ingredients - the baking spread, caster sugar, self-raising flour, eggs, and baking powder into a sizeable mixing bowl. Toss in the coffee concoction and whisk it like your life depends on it until the mixture is lustrously smooth. 4. Split the batter evenly between the two prepared tins and slide them into your preheated cooker. Let them bake for 25 to 30 minutes, just until they've puffed up proudly. 5. Let the cakes cool in their tins for a while, then carefully turn them out onto a wire rack, making sure to take off the baking paper. 6. For the icing, mix the butter, icing sugar and coffee essence in a bowl until you get a smooth, creamy mixture. Once the cake is completely cooled, sandwich the two layers together with the icing and position it on a serving plate. 7. Your delicious coffee cake is now ready. For the final touch, sprinkle a bit of icing sugar over the top before serving. Mary Berry is a 90-year-old English food chef, writer and TV presenter. She has published more than 75 cookery books, including the best-selling Baking Bible in 2009. She released her first book in 1970. Berry is an occasional contributor to Woman's Hour and Saturday Kitchen. She was a judge on The Great British Bake Off between 2010 and 2016.
Daily Mirror
13-05-2025
- General
- Daily Mirror
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.
