Coffee Ginger Cake Recipe |
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You will need..... 4 eggs 3 oz. castor sugar 3 oz. plain flour, sieved For the buttercream filling: 12 oz. icing sugar, sieved Preparation Time 1 tablespoon coffee essence 35 minutes 2 tablespoons rum 6 oz. butter
Cooking Time
2 oz. crystallized ginger, chopped
20-25 minutes
For the icing:
6 oz. icing sugar, sieved
Oven setting
1 tablespoon coffee essence
350ºF; Gas Mark 5
Grease two
7.5-inch straight-sided sandwich tins and line bases with circles of
greased greaseproof paper. Put eggs and sugar in the bowl placed over a
pan of hot water. Whisk until mixture is pale and mousse-like. Remove
from heat and carefully fold in flour. Divide mixture between tins and
bake for 20 to 25 minutes in a moderately hot oven until centre of each
sponge springs back when lightly pressed. Turn out and cool on wire
tray. Cut each cake in two. Blend
together icing sugar, coffee essence and rum. Cream butter until it is
soft, then gradually add icing sugar mixture, beating well. Mix chopped
ginger with three-quarters of filling and use to layer cakes together.
Thinly spread the sides. Make a
fairly thick glace icing with icing sugar, coffee essence and a little
water. Use to cover top of cake. Blanch, chop and lightly toast almonds
and press against sides of cake. Use remaining filling to pipe rosettes
round top edge of cake.
Quick Tip
To
prevent crystallized ginger or other glace fruits sticking to the knife
when chopping or slicing, use a wet knife remembering to shake off any
excess water.
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