Yes, more baked goods!
(If you are here for the sewing, click away now! or scroll to the bottom to see what’s in progress..)
with my sister-in-law’s gorgeous red roses (Papa Meilland– stunning to look at and to smell)
- 220g butter, softened
- 220g caster sugar
- 220g self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon coffee granules (instant coffee) dissolved in 2 tablespoons boiling water
- 4 eggs, lightly beaten
- Preheat oven to 180°C.
- Grease and line two 20 cm round sandwich tins.
- Put all ingredients and a pinch of salt in a bowl and mix until combined (don’t over beat, just make it smooth).
- Divide between tins and bake for 20 to 25 minutes.
- Turn out onto a wire rack to cool.
To make icing, dissolve another tablespoon coffee granules in 2 tablespoons boiling water then beat with 200 g softened unsalted butter and 400 g icing sugar until smooth and pale. Use half to sandwich the cakes together and the rest for the top. Dust with cocoa.
Recipe from David Herbert, The Weekend Australian Magazine October 19-20, 2013
Metric to imperial conversions and other explanations:
- 220 g =8 ounces
- 20 cm = 8 inches
- 180°C =350°F
- 200g = 7 ounces
- Self-raising flour is plain flour with a raising agent added. Convert plain (all purpose) flour to self-raising by adding one teaspoon of cream of tartar (tartaric acid) and half a teaspoon of bicarbonate of soda (baking soda) to every cup of plain flour.
- Baking powder is a mixture of two parts ( e.g. two teaspoons) of cream of tartar to one part teaspoon of bicarbonate of soda (e.g. one teaspoon)
This cake has an excellent effort to impact ratio; a small amount of work for a large amount of yum. My guess is that it would also be excellent as cupcakes too.
Hopefully there will be a photo shoot on the weekend..