Coffee traybake
Cake:
225g butter
225g caster sugar
200g plain flour
30g corn flour
1 tsp of baking powder
4 large eggs
3 tablespoons strong coffee or Irel coffee
Icing:
250g butter
350g icing sugar
2½ tablespoons strong coffee or Irel coffee
For the cake: Preheat oven to 180°C/350°F/Gas 4.
Grease and line a swiss roll tin or roasting tin approximately 10" x 6" with greaseproof paper.
Put all ingredients for the cake (except the coffee) into a mixing bowl and mix until combined.
Add the coffee and mix one last time.
Spoon mixture into the prepared tin and bake for 25 to 30 minutes.
Allow to cool in the tin.
For the icing: Beat the butter in a mixing bowl until really soft.
Add the icing sugar and coffee and beat for minimum 5 minutes – this will give a really lovely consistency.
Remove the cake from the tin, remove the greaseproof paper and spread the icing on the top of the cooled cake – use a spatula or knife to decorate the top if desired.
Main ingredients
Dairy, Eggs, Sugar
Recipe Type
Party Food, Cakes & Baking, Dessert, Cake Stall
Special Info
Gluten free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
This cake worked really well as a gluten free cake – substitute the flour and baking powder for gluten free options.
When baked on the day, you cannot taste the difference. However, it does get hard 24 hours later so we suggest baking on the day of consumption.
