Mary Berry's One Step Ahead: cappuccino coffee cake recipe

Serves 8

Ingredients
*225g very soft butter, plus more for the tins
*225g light muscovado sugar or caster sugar
*225g self raising flour
*1 teaspoon baking powder
*4 large eggs
*4 level teaspoons instant coffee, dissolved in 1 tablespoon boiling water

For the coffee icing
*175g soft butter
*350g icing sugar
*4 level teaspoons instant

Method
1 Preheat the oven to 180°C/160°C fan/gas mark 4. Butter and line the base of two deep 20 cm (8 inch) sandwich cake tins.

2 Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended.

3 Divide the mixture evenly between the 2 prepared tins and level the tops.

4 Bake in the preheated oven for about 25 – 30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

5 To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth.

6 Beat in the dissolved coffee and divide into 4. When they are cold, slice each cake horizontally in half, giving 4 layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture.

7 Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

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