Coffee Cake and Victoria Sponge Cake
Coffee Cakelettes
Now the reason I have put these two cakes together for this recipe is they both use the same base ingredients and the only difference is the flavoring used. It is a simple cake made with simple ingredients - really an old fashion recipe. The coffee cake version of this cake is Jonathan's favorite and I make him one for his birthday as well as our anniversary every year. It is a very rich and heavy cake (of course what do I bake that isn't?) that has butter in it and butter cream for the frosting too! Beware all you calorie counters... this here be poison for the likes of you!
Ingredients
Jonathan enjoying his coffee birthday cake!
Victoria Sponge Cake
1 Cup All Purpose Flour
1/2 Cup Butter, softened
1/2 Cup Sugar
2 Eggs
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt (omit if using salted butter)
Coffee Cake
Same ingredients as above plus:
1 Tablespoon of instant coffee
1 Tablespoon of warm water
Mix well and add to batter after the eggs but before the flour.
Directions: Heat oven to 350 degree F - Grease and flour 1 - 8" round pan or 12 muffin tins to make cakelettes
In a small bowl sift together flour, baking powder and salt. In a larger bowl or mixer, cream together butter and sugar until blended. Add the eggs and beat well. If making coffee cake add the coffee now. Slowly mix in the flour and beat just until blended.
Spoon batter into prepared cake pan or muffin tins. Bake for 20-25 minutes for cake or 15 minutes for cakelettes. This recipe can easily be doubled to make a layer cake or 24 cakelettes. Cake is done when center springs back or pick inserted in center comes out clean.
Now the fun part - the frosting! It is butter Cream all the way!
1/2 Cup Butter, softened
1 1/2-2 Cups Confectioners Sugar
To make frosting, cream together butter and sugar until you reach the consistency you want. The more sugar added to the butter the crisper the frosting will be. This amount will frost one 8" round cake or 12 cakelettes.
Usually with the Victoria Sponge I make a plain vanilla butter cream by adding 1 teaspoon of vanilla to the butter cream frosting. Then I split the sponge cakes and put a layer of cream in the middle - for an added bonus I will sometimes put in some of my homemade jam as well! Pictured below is strawberry flavored butter cream with strawberry jam!
To make the coffee flavored butter cream, I dissolve 2 teaspoons instant coffee in 4 teaspoons warm water. I add this to the butter cream while mixing and add the appropriate confectioners sugar until the right consistency is reached. Then either frost the round cakes or split the cakelettes, there is no right way to do it!
Depending on the time of the year, you may have to refrigerate the cakes if the butter cream gets too soft. Mine never last that long to worry about it! Hope you enjoy!
1 Cup All Purpose Flour
1/2 Cup Butter, softened
1/2 Cup Sugar
2 Eggs
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt (omit if using salted butter)
Coffee Cake
Same ingredients as above plus:
1 Tablespoon of instant coffee
1 Tablespoon of warm water
Mix well and add to batter after the eggs but before the flour.
Directions: Heat oven to 350 degree F - Grease and flour 1 - 8" round pan or 12 muffin tins to make cakelettes
In a small bowl sift together flour, baking powder and salt. In a larger bowl or mixer, cream together butter and sugar until blended. Add the eggs and beat well. If making coffee cake add the coffee now. Slowly mix in the flour and beat just until blended.
Spoon batter into prepared cake pan or muffin tins. Bake for 20-25 minutes for cake or 15 minutes for cakelettes. This recipe can easily be doubled to make a layer cake or 24 cakelettes. Cake is done when center springs back or pick inserted in center comes out clean.
Now the fun part - the frosting! It is butter Cream all the way!
1/2 Cup Butter, softened
1 1/2-2 Cups Confectioners Sugar
To make frosting, cream together butter and sugar until you reach the consistency you want. The more sugar added to the butter the crisper the frosting will be. This amount will frost one 8" round cake or 12 cakelettes.
Usually with the Victoria Sponge I make a plain vanilla butter cream by adding 1 teaspoon of vanilla to the butter cream frosting. Then I split the sponge cakes and put a layer of cream in the middle - for an added bonus I will sometimes put in some of my homemade jam as well! Pictured below is strawberry flavored butter cream with strawberry jam!
To make the coffee flavored butter cream, I dissolve 2 teaspoons instant coffee in 4 teaspoons warm water. I add this to the butter cream while mixing and add the appropriate confectioners sugar until the right consistency is reached. Then either frost the round cakes or split the cakelettes, there is no right way to do it!
Depending on the time of the year, you may have to refrigerate the cakes if the butter cream gets too soft. Mine never last that long to worry about it! Hope you enjoy!