Recipe

Coffee cakes

Perfect for an afternoon tea party, or just an afternoon treat, these little coffee cakes are light and delectable.

  • 50 mins cooking
  • Makes 36 Item
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Ingredients

Coffee cakes
  • 125 gram (4 ounces) butter, softened
  • 1/2 cup (110g) raw sugar
  • 2 eggs, separated
  • 3 teaspoon instant coffee granules
  • 1 tablespoon hot water
  • 2/3 cup (100g) self-raising flour
  • 2 tablespoon milk
  • 2 teaspoon instant coffee granules
  • 1 tablespoon hot water
  • 1 cup (160g) icing (confectioners') sugar

Method

Coffee cakes
  • 1
    Preheat oven to 160°C/325°F. Grease three 12-hole (1-tablespoon/20ml) mini muffin pans.
  • 2
    Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy Beat in egg yolks, one at a time. Stir coffee and the hot water in a small cup until coffee dissolves. Stir sifted flour, milk and coffee mixture into butter mixture.
  • 3
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into cake mixture. Spoon 2 teaspoons of mixture into each pan hole.
  • 4
    Bake cakes about 20 minutes. Cool cakes in pans for 5 minutes before turning, top-side down, onto a wire rack to cool.
  • 5
    Meanwhile, make coffee icing. Stir coffee and the hot water in a small cup until coffee dissolves. Sift icing sugar into a small bowl; gradually stir in the coffee until icing is smooth.
  • 6
    Spread icing on cold cakes, allowing it to drip a little down the side.

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