The buttercreamed cake can also be frozen in the same way. To freeze the coffee sponge cake, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. This cake is suitable for freezing, either just the coffee sponge or the buttercreamed cake. Preferably it should be stored in the fridge (but allow it to come up to room temperature before eating as it’ll have a better flavour and the buttercream will soften), but it’ll be fine at room temperature providing the room isn’t too warm. This coffee cake can be stored in an airtight container for 4-5 days. What’s the best way to store my coffee cake? Caramel Macchiato Cupcakes – coffee cupcakes topped with whipped cream and a hidden caramel centre.If you’re like me and love coffee flavoured treats then take a look at some of my other coffee-filled recipes: Other recipe inspiration for coffee lovers Instead of the 200g of plain flour and 2½ tsp of baking powder listed in the recipe, use 210g of self-raising flour. Can I use self-raising flour instead of plain?Ībsolutely. The results of using regular instant coffee and decaf are the same. We mostly drink decaf coffee at home and so that’s what I usually use for my cakes. You can also grind them in a pestle and mortar. I always use granules rather than powder and I simply give mine a quick blitz in my spice grinder. I only have coffee granules, how do I grind them into a powder? Making this substitution wouldn’t give the same flavour (as they need brewing to bring out the flavour) as the coffee beans wouldn’t dissolve into the mixture, so you’d end up with bitty cake and buttercream. You also cannot substitute the coffee powder/granules for ground coffee beans. The amount of freshly brewed coffee needed would mean adding too much liquid to the mixture. No, the reason I use instant coffee powder or granules in this recipe is that it’s the easiest way to get an intense coffee flavour into both the sponge and buttercream. Can I use freshly brewed coffee rather than powder or granules? Not so with this cake, both the sponge and buttercream are packed full of flavour. However, sadly I’ve noticed that quite a few lack coffee flavour in the actual sponge, there’s the subtlest hint, but all the coffee flavour is in the icing. One of the reasons I love this coffee cake recipe is that both the sponge and the buttercream are absolutely jam-packed with coffee flavour.Ĭoffee is one of my absolute favourite cake flavours, and I struggle to resist buying a slice if I spot one in a coffee shop. I decided it was about time that some of those cupcakes were transformed into big cakes, so I’m on a mission to supersize them all for you. As soon as the recipe is just right, I’ll share it on here and move onto the next one. The reason for this is that I almost always test new cake recipes as cupcakes, as it’s easy to make small batches making lots of little tweaks until the recipe is just perfect. I realised that I have so many more cupcakes on here than full-sized layer cakes. Last week I shared with you my recipe for Easy Chocolate Cake, and today I’m back with another simple, classic cake recipe – Coffee Cake topped with Coffee Buttercream. PLUS – How to make this cake in any size of round, square or rectangular tin. Simple to make and packed full of flavour. Easy Coffee Cake – A delicious all-in-one coffee sponge topped with smooth coffee buttercream.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |