Coffee Victoria sandwich cake

Recipe from: 20 September 2010

Ingredients 10
Servings 1
Minutes 30 mins


Serving Change
  • Cake:
  • 125
    self-raising flour, sifted
  • 125
  • 125
    castor sugar
  • 2
    eggs, whisked
  • 1
    instant coffee
  • 1
    hot water
  • Icing:
  • butter icing of your choice
  • Bought fondant icing


30 mins
Grease and line a 6 inch tin.
Pre-heat oven at 180°C.
Sift the flour and add the instant coffee.
Cream butter and sugar together.
Add half of the whisked egg and cream.
Add the remainder of the egg and fold with 1 Tbs of flour.
Add the rest of the flour, one spoon at a time and fold.
Add the hot water and fold.
Pour batter into the cake tin and bake for about 30 minutes until done.

First put a layer of butter icing on the cake to seal in the freshness of the cake.
Transfer the rolled out fondant to the cake.
Decorate with handmade rose fondant and finish off with a ribbon around the cake.

For more of Pistaches et Chocolat's recipes click here.

Read more on: bake publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.