It can be fun to make individual cakes to serve a crowd rather than messing about slicing each portion. This mixture makes 18 muffin size coffee cakes.
1 cup milk
1 cup caster sugar
2 cups self-raising flour
3 tbsp instant coffee
3 tsp. hot water
Preheat the oven to 180degC. Spray 12 muffin size tins. Heat the butter and milk until the butter has melted. Beat the eggs until thick, slowly add the sugar. Fold in the cooled milk and dry ingredients. Dissolve the instant coffee in the hot water and finally fold this into the mixture.
Bake at 180degC for approximately 25 minutes. Ice with coffee icing.
2 cups icing sugar
25g soft butter
3 tsp. instant coffee
1 tbsp boiling water
Combine together in a large bowl and blend well until you have reached the desired consistency.
Cook’s tip: With all my baking I use eggs at room temperature, not straight from the fridge – particularly in this recipe where we beat the eggs and sugar together to create super-light cakes. The extra volume created by room temperature eggs versus cold eggs greatly enhances these cakes.