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Coffee Cream Cake Recipe
|Sponge cake batter||1 Cup (16 tbs) (1 Quantity, Simple)|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Granulated sugar||45 Milliliter (3 Tablespoon)|
|Instant coffee||45 Milliliter (3 Tablespoon)|
|Milk||310 Milliliter (1 1/4 Cups)|
|Butter||1⁄2 Pound (225 Gram)|
|Icing sugar||45 Milliliter (3 Tablespoon)|
|Flaked almonds||45 Milliliter (3 Tablespoon)|
|Glace cherries||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3068 Calories from Fat 1939
% Daily Value*
Total Fat 222 g341.7%
Saturated Fat 127.3 g636.5%
Trans Fat 0 g
Cholesterol 529.3 mg
Sodium 283.5 mg11.8%
Total Carbohydrates 251 g83.8%
Dietary Fiber 7.8 g31.3%
Sugars 157.1 g
Protein 33 g65.1%
Vitamin A 119.7% Vitamin C
Calcium 52.6% Iron 13.3%
*Based on a 2000 Calorie diet
Prepare Sponge Cake batter.
Spread batter evenly into greased and lined jell roll pan.
Bake for 10-12 minutes.
Turn cake out onto wax paper and remove lining paper.
Leave to cool, then cut into 3 even strips lengthwise.
Blend cornstarch, sugar and coffee with 3 tbsp (45 mL) milk.
Heat remaining milk, stir in cornstarch mixture and return to heat.
Bring to boil, stirring until thickened.
Place a piece of wet wax paper or plastic wrap on the surface of 'sauce' and leave to cool.
Cream butter and icing sugar.
Beat gradually into coffee sauce.
Spread mixture over 2 of the cake layers, then sandwich together.
Cover top and sides with coffee cream and sprinkle with flaked almonds.
Decorate with piped rosettes of coffee cream and glace cherries.