Printer friendly version
- Prep time:
- 35 mins
- Cook time:
- 25 mins
- Serves:
- Makes 8-10 slices
A finger-licking sponge cake from Paul Hollywood, irresistibly coated with whisky- and coffee-flavoured butter icing.
Similar recipes
Ingredients
- oil, for greasing
- 100g plain flour
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Baking powder
- 75g margarine
- 200g caster sugar, sifted
- 2 Eggs
- 1/2 tsp vanilla extract
- 50g instant coffee
For the icing:
- 1 tbsp whiskey
- 1 tsp instant coffee
- 150g unsalted Butter
- 275g icing sugar, sifted
Method
1. Preheat the oven to 180°C/gas 4. Grease the tins and line with greaseproof paper.2. Sift the flour, bicarbonate of soda and baking powder into a bowl.
3. Put the margarine and sugar in a large mixing bowl. Beat together with a whisk or electric beater for 3-5 minutes until pale and fluffy.
4. Gradually beat in the eggs and vanilla extract. Carefully fold in the sifted flour.
5. Mix the coffee with a little water to form a paste. Stir this into the cake mixture, and blend until smooth.
6. Divide the mixture between the two tins, levelling the surface with a palette knife.
7. Bake in the preheated oven for 20-25 minutes until firm and springy on top. Turn out onto a wire rack and leave to cool.
8. To make the icing, combine the whisky and coffee in a small bowl. Beat the butter for 1-2 minutes until creamy. Gradually beat in the icing sugar and the whisky mixture - do not add it all at once or the mixture may curdle.
9. Spread a small amount of icing on one of the cakes. Place the other cake on top and sandwich together. Liberally spread the rest of the icing over the top and sides of the cake, swirling the knife around to make small peaks.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
I'm not sure what I did wrong with this recipe but it turned out heavy and flat. The ingredient quantities don't look quite correct to me.