- 350g self-raising flour
- 350g margarine
- 350g castor sugar
- 7 large eggs or 8-9small eggs (roughly 1 egg for each 50g of flour, duck eggs are meant to be much nicer in cakes, but I’m not sure about size and quantity)
- 1 teaspoon of baking power
- 3-5 heaped teaspoons of cocoa powder
- 2 heaped teaspoons instant coffee
- 2-3 teaspoons of coffee flavouring
- as above but with out cocoa powder
- 3 unwaxed (waxed but washed) lemons for the rind and juice
- 2 teaspoons of lemon ‘extract’ not essence
Coffee & walnut sponge
- as mocha but without cocoa power
- 3-5 heaped teaspoons of instant coffee
- a large handful of shelled walnuts
- Coffee essence
- 1 tub of double cream
- castor sugar (optional)
- vanilla extract (optional)
- 75g of unsalted butter
- 175g icing sugar
- lemon extract / coffee essence
- large mixing bowl
- 2 small bowls
- wooden spoon or electric food mixer/whisker
- palette knife
- sieve (medium to large)
- cake tins 8″
Note: before doing anything below, preheat your oven to gas mark 4, and grease the cake tins. I find it better to use grease proof paper as well to line the tins.
- Separate the egg white from egg yolks into two bowls.
- put the egg white into a mixing bowl
- add the castor sugar
- beat the egg whites and sugar until you get a thick white mix, like mouse in consistency (this is where a food mixer comes in handy)
- now add the yolks and mix
- followed by the margarine, better to dice this up first, easier to mix.
- now sift in the flower (even if it says ‘no need to sift’)
- add a teaspoon of baking powder (fairly heaped)
- If you’re using a food mixer it’s better to stir in the flower else it’ll blow everywhere
- At this point you should have a fairly light consistency of sponge mix.
- now is the time to add your preferred ingredient, coffee,
- walnuts, cocoa, lemon etc…
- Walnuts could do with a bit of crushing so wrap them in cling film or foil and smash them up with either hammer, rolling-pin or anything else that works! :o)
- Any rind or flavouring can go in now as well
- After adding any additional ingredients such as the
- above, give it another good mix.
- spoon the mixture in to your two cake tins and slam them into the oven for about 30mins at gas mark 4. This cooking time will vary from oven to oven. Fan assisted ovens will cook quicker. However, you need to be careful not to have the temperature too high as the cakes will balloon and burn, leaving the inside soggy and wet! The best way to make sure your cake turns out nice, even and unburnt is to cook it nice and slow.
- this can be a pain to get right and take a while too, especially if done by hand so better to leave the unsalted butter out of the fridge at least an hour or two before you make it.
- dice up the butter and beat it in a mixing bowl to soften it up (takes a while by hand).
- once the butter has softened start sifting in the icing sugar gradually mixing it all in.
- add a little warm milk to help soften even more and add a little fluffiness to the texture. It’s important to add the milk 4-6 drops at a time, too much and you’ll need to top up again with icing sugar.
Standard cream: this is fairly simple, just whisk it at high-speed and add any flavouring you wish. Sugar is optional if you like it sweet!