Bombay bakery coffee cake
Ingredients for cake
- Butter 8 ounces
- Cater sugar 8 ounces
- Flour 7 ounces
- Baking powder 1 ½ tsp
- Eggs 4
- Vanilla essence 1 ½ tsp
Ingredients for icing
- Butter 6 ounces
- Granulated sugar 6 ounces
- Eggs 3 beaten
- Coffee 1 tbsp mixed in 1 tbsp water
Method for cake
- Beat butter and sugar till light and creamy, add in 1 egg at a time, continue to beat well, alternating with sieved flour and baking powder mixture till all eggs has been added, lastly fold in the remaining flour, ¼ cup milk, vanilla essence, fold lightly with milk, spread mixture in a well greased 9 inch round pan and bake on 180 degree C for 40 to 45 minutes, remove cake from tin cool cake, cut from center, spread with prepared icing, sandwich the second piece on top, cover the whole cake with icing.
Method for icing
- Cook the butter and sugar stirring continuously till butter melts, remove and cool completely add in beaten eggs, cook stirring on very low flame, continuously till sugar melts and it looks like solid ghee, remove and cool once again in the fridge, the mixture will look like frozen ghee, beat well with beater until light and fluffy, add dissolved coffee and use.
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