Coffee Cake for Challenging Days
- Cooking Time25 mins
First of all, weigh your eggs and try to remember the number - this is the amount of margarine, sugar and flour that you will need.
Preheat your oven to 180°C (or 160°C fan).
Cream together the margarine and sugar until they're light coloured and fluffy - I use my lovely electric stand mixer for this, which makes it easy, but you can do the same with a wooden spoon and some frantic beating. This is probably the most important bit and makes for a nice light sponge, so it's worth putting in a bit of time/elbow grease at this stage.
Add the lightly beaten eggs, one at a time and beat in quickly until combined - you don't need to spend too long on this - it's better not to overbeat. If the mixture looks like it's curdling, then add a few tablespoons of the flour between eggs.
Add about a tablespoon of the coffee and beat in quickly.
Put in the flour and salt (and baking powder if applicable) into the bowl and fold in with a spatula or metal spoon - again, you don't want to spend too much time here - just the minimum amount of mixing until everything is combined.
Spread the mixture gently into greased sandwich cake tins (this also works well as a flat slab cake in lined brownie style tin, though you obviously sacrifice the buttercream filling that way) and stick in the oven for about 25 minutes or until a knife or skewer poked into the middle of the cake comes out clean. You might want to turn them once half way through, but, other than that, it's generally best to avoid opening the oven door too much - particularly near to the beginning.
Remove the cakes from the oven and leave on a rack to cool.
When the cakes are cold enough to handle (and not to disintegrate), remove them from the tins and leave to cool completely.
For the icing, beat the margarine with the icing sugar until it's sort of crumbly - the stand mixer or an electric whisk makes this pretty easy, but, again, a wooden spoon and some hard work will also do the job.
Add the rest of the coffee (and a smidgen of milk if it looks a bit dry) and beat fast and crazily until the icing is as fluffy as you can possibly make it (I usually do about 5 minutes on a fast speed in the stand mixer). You have to keep an eye on this, though, as it can go a bit gloopy if you beat it for too long.
Recipe courtesy of Jennie Botherston, All the Things I Eat
Other recipes with egg
Big Herby Yorkshire Pudding
Tofu Skewers With Walnut Pesto
Italian Burger with Caramelised Onions
Full English Breakfast Bowl Rolls
Individual Sticky Toffee Puddings
Victoria Sponge Cake
Black Pudding Scotch Eggs
Meatball Scone Sandwiches
Thai Red Curry Scotch Eggs
Sweet and Sour Pork Sliders
Slaughter's Summer Fruit Tarts
Brioche Tea Sandwiches
Turkey, Red Pepper and Basil Frittata
Turkey and Brussels Bubble and Squeak
Basil, Ricotta, Walnut and Parma Ham Cocktail Quiches
Candy Cane Cookies
Mini Christmas Cakes with Soft Silver Pearls
Mini Christmas Cakes
Other recipes with lime
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese
Monster Mushroom Burger
Mexican Grilled Corn
Honey Soy Grilled Salmon with Edamame
Grilled Prawns with Soy Sauce, Fresh Ginger and Garlic
The Ultimate Jerk Chicken
Crisp Chicken Wings with Chilli-Lime Butter
Tequila Lime Chicken
Kiwi Kutee Cocktail
White Chocolate Buche De Noel
St. Patrick's Day Lime Poke Cake
Easy Key Lime Ice Cream Meringue Cheesecake
Strawberry ice cream
Healthy Spicy Steamed Baby Bok Choy
Vegan Saffron, Strawberry and Lime Meringue Nests
Sunny lomi salmon
Spicy Citrus Bloody Mary
Thai Green Chicken Curry
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Gok Wan's Easy Asian
Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
Christmas Cookie Challenge
Bakers compete to make awesome holiday cookies in hopes of winning $10,000.
Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion.
Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.
Long Island, New York
Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.
Spring Gardens: The Birds and the Bugs
Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?
Nine elite bakers are challenged to make their own version of Maryland’s Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
Battle of the Bacon
Four chefs take on an all-bacon battle for a shot at $20,000. In the first round, Guy challenges the chefs to make their signature sweet and savoury bacon dish.
The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.
James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.
Nothin' but Noodles
Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action. Who will earn a shopping spree worth up to $20,000?
The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.
James arrives in the tiny village of Giverny, known for its food and art. He explores Monet’s kitchen and cooks up an autumnal treat of apple doughnuts.
Guy Fieri invites four superstar chefs to compete in a budget battle. They are put to the test and must make a dollar stretch all competition long.
The Spring Cookie Classic
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.
Guy Fieri invites four chefs to compete against the clock! First, the chefs must shop for their signature seafood dinner ingredients in teeny-tiny baskets.
Spring Flower Fiesta
Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.
Isle Sur La Sorgue
James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.
Ultimate Grocery List
Guy gives four chefs a list of seven not-so-friendly ingredients that they must use during the competition. Who will earn a shopping spree worth up to $20,000?
Adam goes on a meaty mission from Colorado to New York. His carnivorous cravings call for his favourite roast beef sandwich from his hometown in Brooklyn.
Adam continues his carnivorous rampage of hearty meals. He tastes Chicago’s infamous Italian beef sandwich and faces a meaty mission in Talkeetna, Alaska.