Description
This Delicious Coffee Cream Cake is a light, fluffy sponge infused with real coffee and layered with a rich coffee whipped cream. Perfect for coffee lovers, it’s a simple yet indulgent dessert ideal for afternoon tea or celebrations.
Ingredients
For the Cake:
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4 eggs
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150g sugar
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150g all-purpose flour
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1 teaspoon baking powder (yeast powder)
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2 tablespoons instant coffee dissolved in 2 tablespoons hot water
For the Coffee Cream:
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200ml whipping cream
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2 tablespoons instant coffee
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2 tablespoons sugar
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Line or grease a round cake pan. -
Make the Cake Batter:
In a large bowl, beat the eggs and sugar until light and fluffy.
Gently fold in the flour and baking powder. Add the dissolved coffee and mix until fully incorporated. -
Bake:
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Allow to cool completely. -
Prepare the Coffee Cream:
In a chilled bowl, whip the cream with the instant coffee and sugar until stiff peaks form. -
Assemble the Cake:
Slice the cake horizontally into layers. Spread coffee cream between layers and on top. Chill for at least 30 minutes before serving.