COFFEE SANDWICH

March 30, 2018 / Lyn Jones / 0 Comments

1 cup SR
4 eggs – put 1 aside for filling?
125g walnuts
1 c sugar
2 Tab butter
1 Tab coffee essence*

Cream b&s, add eggs one at a time; beat until it looks light. Sift in flour, walnuts and coffee.
Beat thoroughly, put into sandwich tins: bake 15 mins.

FILLING
1 level Tab cornflour
1 Tab sugar
1 Tab butter
1/2 c milk
yolk of 1 egg

egg white beaten
1 Tab walnuts
1 tsp coffee essence

Stir over heat until thick, beat til smooth. Then add egg white, walnuts and coffee essence.

* I always use a high quality freeze dried instant coffee. And it makes lovely cakes muffins etc… Just add a touch of boiling water. Alternative is to buy Bushell’s Coffee and Chicory Essence – nothing like it for cooking.

TIGER CAKE (might be a good birthday cake for Rod)

April 14, 2017 / Lyn Jones / 0 Comments

125g butter
5 oz caster sugar
3 eggs, beaten
1 gill milk (5 fl oz imperial or just below 1/2 Aust. cup)
250g SR
1/2 tsp salt
1 dess cocoa
a little vanilla essence

Cream b&s, add eggs, then sifted flour & salt. Then milk.
Divide mixture in half and to one of these, add a little cocoa & an extra Tab milk.

Bake in greased sandwich tins for about 15-20 mins.
When cold, split cakes in half and put them together in alternate layers of brown & white.

FILLING:
2 oz butter
3 oz icing sugar
1 Tab coffee essence
1/2 tsp vanilla

Cream well together and spread between the layers. Then spread the sides with the rest of the filling, and sprinkle with chopped walnuts.