Classic Coffee Sandwich Recipe

Classic Coffee Sandwich

Oven Time : 25-30 mins

www.odlums.ie /recipes/classic-coffee-sandwich/

What you need:

225g/8oz Odlums Self Raising Flour
175g/6oz Butter or Margarine (room temperature)
175g/6oz Shamrock Golden Caster Sugar
3 Eggs
1 teaspoon Goodall's Coffee Essence
2 tablespoons Camp Coffee Essence (or 3 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled)

225g/8oz Icing Sugar, sieved
75g/3oz Butter or Margarine (room temperature)
1 tablespoon Camp Coffee (or 1 tablespoon Instant Coffee dissolved in 1 teaspoon of Boiling Water, cooled)
1 tablespoon milk

How to:

Preheat oven to 180°C/350°F/Gas 4. Grease and base line 2 x 18cm/7" sandwich tins.
Place all the ingredients for the cake - flour, butter/margarine, sugar, eggs and coffee - into a mixing bowl and beat until mixture is smooth.
Transfer to the prepared tins and bake for about 25-30 minutes.
Cake is baked when top is gently pressed and it springs back.
Remove from tin and cool on a wire tray.
When completely cool, make icing by beating ingredients together until smooth.
Sandwich the two cakes with half the filling and spread remaining on top of the cake.

Behind Every Bake

CATEGORY: Weekly Recipe

COOK TIME: 25-30 mins

225g/8oz Odlums Self Raising Flour
175g/6oz Butter or Margarine (room temperature)
175g/6oz Shamrock Golden Caster Sugar
3 Eggs
1 teaspoon Goodall's Coffee Essence
2 tablespoons Camp Coffee Essence (or 3 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled)

225g/8oz Icing Sugar, sieved
75g/3oz Butter or Margarine (room temperature)
1 tablespoon Camp Coffee (or 1 tablespoon Instant Coffee dissolved in 1 teaspoon of Boiling Water, cooled)
1 tablespoon milk

Preheat oven to 180°C/350°F/Gas 4. Grease and base line 2 x 18cm/7" sandwich tins.
Place all the ingredients for the cake - flour, butter/margarine, sugar, eggs and coffee - into a mixing bowl and beat until mixture is smooth.
Transfer to the prepared tins and bake for about 25-30 minutes.
Cake is baked when top is gently pressed and it springs back.
Remove from tin and cool on a wire tray.
When completely cool, make icing by beating ingredients together until smooth.
Sandwich the two cakes with half the filling and spread remaining on top of the cake.

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