Sorry it’s been so long. But I’m sure you can understand why (A Levels and all.) The majority of my readers are A2 students (Represent!) so you feel my pain. My advice: when the times get tough, eat cake. And then? Eat more cake. And then? Eat a cookie.. Mix things up a bit you know! Works every time.
So I can’t write too much due to obvious reasons (aint’ no A Level student got time for that). This is probably a relief for a lot of you, (yes I’m looking at you who hasn’t read this at all but skimmed past it to look at the pretty pictures (cheeky)) but you know, I can pretend that some people (albeit a minority) read it! Anyway unnecessary tangent.. a.k.a. story of my life.
So let’s talk about coffee cake. Humble yet royal. Perhaps not the Queen of the Cakes, that might have to be a Vicky Sandwich, but a Princess for sure. So bake this cake and bow down to it’s tender crumb (oh, steady on with your baking terminology, Sureyya, you’re not Mary or Paul from the Bake Off… Sorry. I like to pretend sometimes. Stop talking to yourself, Sureyya. Ok.), bittersweet frosting and dreamy mocha sensations…! In a word… YUMMY!
So of course who else’s recipe would I use but Mezza Bezza’s? (That’s Mary Berry for the normal one’s amongst you. Top tip for you: Be crazy! It’s much more fun!) Oh dear my parenthetical asides (excuse me, I’m an English student *in posh accent, pushing glasses onto nose*) are getting worse and worse.. Muchas disculpas (many apologies) as they say in España. I’m a Spanish student too hehe but I totally had to Google how to say “apologies.” A*** here I come! So I completely followed her recipe but also added some Crunchie Rocks and some chopped up Time Out bars for caramelly (real word) crunch and wafery crispiness! Only thing I’d say is only add the wafer just before service because otherwise those guys get soggy. And no one likes a soggy wafer now do they?
Ok last thing before we crack on with the yummy pictures , I’d just like to address the fact that I appear to be famous in Australia as I’ve got thousands of views from you Aussies? Don’t get me wrong, it’s lovely to have you here, “welcome Australians”, but where did you come from?! Tell me, tell me. Pff. I’m just famous guys. No big deal. *internally screams as she checks her stats again*
So here’s what you’ve been waiting for.. (more) pretty photos. Enjoy them, let them encourage you to make this cake and share it with your loved ones. Let me tell you, there’s nothing more special than feeding your friends and family with food from the heart and seeing that you’ve made them happy/happier. I fed this cake to my buddies and the smiles on their faces made me smile and smile and smile! And who doesn’t love a good smile? You make yourself happy and you make the people around you feel happier and more loved. So go on.. SAY CHEEEESEEEE!
*realises she hasn’t added the recipe so quickly adds it to the bottom and hopes no one notices*
Mary Berry’s Coffee Victoria Sandwich
4 eggs, beaten
2 heaped tsp instant coffee
225g soft margarine
225g caster sugar
225g self-raising flour
2 tsp baking powder
50g soft margarine
175g icing sugar, sifted
1 tbsp coffee essence
1 tbsp milk (optional)
Preheat the oven to 180degreescelsius/350degreesfahrenheit/Gas 4. Grease and base line 2 x 8 (20cm) sandwich tins with greased greaseproof paper.
Place the eggs in a bowl and stir in the coffee until dissolved. Add the remaining ingredients and beat well until thoroughly blended. Divide the mixture evenly between the tins and level out.
Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few moment then turn out, peel off the paper and finish cooling on a wire rack.
To make the buttercream, blend together the margarine, icing sugar and coffee essence until smooth, adding the milk if necessary. Use half the buttercream to sandwich the cakes together. Spread the remaining butter cream on top. Top with toppings of choice!
HAPPY BAKING! ❤