Coffee Cake

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Sponge Cake
Coffee Butter
Topping
Instructions (12)
Sponge Cake
  1. Whip the sugar for 1/4 hour well into the eggs.
  2. Add the flour gradually.
  3. Butter and sugar a tin.
  4. Put the mixture in the tin.
  5. Bake 1 hour in a moderate oven.
Coffee Butter
  1. Take 1/4 lb. of fresh butter and 3 ozs. of sugar.
  2. Work them well together to a cream.
  3. Add gradually, drop by drop, 2 tablespoonfuls of strong coffee, fresh made on purpose.
Assembly
  1. Slice the cake in rounds.
  2. Butter each slice in its order with the coffee-butter mixture.
  3. Build up the cake again.
  4. Have a double quantity of coffee-butter, &c., on the dome-shaped top.
Original Text
Coffee Cake. (Emslie. 1889.) For luncheon. Make a sponge cake thus: Take 3 eggs, weigh them; take their full weight in sugar, and of 2 only in flour. First, whip the sugar for ¼ hour well into the eggs, then add the flour gradually. Butter and sugar a tin, put the mixture in, and bake 1 hour in a moderate oven. Next day take ¼ a lb. of fresh butter and 3 ozs. of sugar. Work them well together to a cream, and add gradually, drop by drop, 2 tablespoonfuls of strong coffee, fresh made on purpose. Slice the cake in rounds. Butter each slice in its order with this mixture, build up the cake again, and have a double quantity of coffee-butter, &c., on the dome-shaped top.
Notes
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