Coffee Cake

200g flour
4 eggs
1 ½ tsp. vanilla essence
1 cup castor sugar
2 tsp baking powder
225g butter

1. Cream butter and sugar with a cake beater.
2. Sift flour and baking powder, adding 1 tbsp. of the dry mixture and 1 egg into sugar/butter and beating it using cake mixer until all four eggs and vanilla essence are added.
3. Add remaining dry mixture and mix with spatula.
4. Divide batter into two 8-inch cake pans and bake in a pre-heated oven (350 degrees F. or 180 degrees C.) for 20 to 22 minutes.
5. Cool completely on wire rack and ice.

1. In a pan, melt 150g butter and ¾ cup white granulated sugar. Set aside to cool.
2. Add 3 beaten eggs to butter and sugar and cook on lowest heat until sugar dissolves and icing has thickened. Set aside to cool.
3. Once cool, add 1tbsp. coffee (dissolved in 1tbsp, water) to icing.
4. After setting the icing in the fridge for 20 minutes. ice one cake, then top with the second cake and ice it on top and all around. Set in the fridge for 20 minutes.

Your cake is ready for devouring and sharing!

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