Ingredients

Method

• 4 free-range eggs
• 200 g caster sugar
• 280 g cake flour
• 1 T baking powder, plus extra for dusting
• 2 T butter, melted
• 1 cup lukewarm milk
• 1 t vanilla extract
For the icing:
• 500 g butter, softened
• 520 g icing sugar, sifted
• 3 T Woolworths espresso instant coffee

Method

Ingredients

1. Preheat the oven to 180°C. Dust 2 x 18 cm springform cake tins with baking powder and spray with non-stick cooking spray. Place the eggs and sugar in the bowl of a stand mixer and beat at full speed for 6–8 minutes, or until thick and foamy.

2. Sift the flour and baking powder over the egg mixture. Pour the butter, milk and vanilla into the bowl. Using a large metal spoon, gently fold the flour into the egg in a figure of eight motion. Divide the batter between the tins and bake for 25–30 minutes or until a skewer comes out clean. Allow to cool in the tins, then loosen with a palette knife and remove from the tins.

3. To make the icing, beat the butter in the bowl of a stand mixer using the paddle attachment until light and creamy. Add the icing sugar and coffee. Mix until smooth. Divide the icing into 3 batches. Fit two disposable piping bags with two different nozzles and fill each bag with icing. Set aside the remaining icing.

4. Using a serrated knife, cut the cooled cakes into two even layers and trim the tops so each layer is flat. Place 1 layer of cake on a plate and spread with a spoonful of the icing you set aside. Place a second cake layer on top and spread with more icing. Repeat until all the cakes are stacked. Cover the outside and top of cake with the remaining icing.

5. Using the icing in the piping bags, pipe patterns on and around the cake. Chill the cake for 1 hour to set the icing before serving.

Find more cake recipes here

Photographs: Jan Ras
Production: Abigail Donnelly 
Food Assistant: Vikayla Govender and Cheri Kustner