Coffee Victoria sandwich cake

Recipe from: 20 September 2010
cake

Ingredients 10
Servings 6
Time 30 mins

Ingredients

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

Method

30 mins
 
Cake:
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.

Decorating:
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
 

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