Mary Berry’s Cappuccino Coffee Cake

So this is a very similar recipe to last week’s Victoria Sponge with just the addition of some coffee but oddly produced a different result. I didn’t get quite as much rise as with the plain Victoria but is an example of the versatility of the Victoria Sponge recipe.

What you’ll need:

For the sponge    IMG_1413

225g (8oz) very soft butter, plus more for the tins
225g (8oz) light muscovado sugar or caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
4 large eggs
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the icing

175g (6oz) soft butter
350g (12oz) icing sugar
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

What you do:

In case you missed last week’s post, this is a chuck it all in one go recipe which is great if you’re short on time but still want an impressive result for afternoon tea.

Top tip; make your coffee before starting the cake mixture to give time for it to cool.

So add all your ingredients except the coffee and mix up. Then add the cooled coffee and divide betweent the tins.

Cappuccino Coffee CakeBake for 20-25 minutes until golden brown. Cool on wire racks.

Make the buter icing while the cakes are cooling. Once cooled, you can cut the sponges in half so you can layer the cake. This was the first time I’d cut a sponge in half and it went pretty well. I didn’t over-think or over-plan I just went for it!! 😉

Cappuccino CakeOnce cut, you can add the icing and layer up the cake.

Cappuccino Coffee CakeI’ve also noticed before that sometimes the ingredient amounts don’t quite pan out as sufficient. I used exactly the amount that the recipe stated for the icing but didn’t have enough to use on the top layer. You can see from my photos that I didn’t overfill each layer so if you do make this cake, bear this in mind. This recipe is also quite sweet with the amount of icing so it didn’t really need the top covering so I just sprinkled a little icing sugar to finish.

Cappuccino Coffee CakeThe cake was light (not as light at the plain Victoria) and isn’t flavoured too strongly and actually tasted better on day 2. Of course, you can add more coffee granules if you like a stronger taste. Enjoy!

4 thoughts on “Mary Berry’s Cappuccino Coffee Cake

  1. Ellen Hawley says:

    I always manage to forget that coffee cake in the U.K. is cake made with coffee. In the U.S., it’s cake you eat with coffee. We wouldn’t dream of putting coffee in it. I’ve lived in the U.K. for 10 years and even so I read through this thinking, Wait, that’s not coffee cake.

    Of course it is. I’m in the wrong country. Again.

    Liked by 1 person

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