INGREDIENTS

250g butter, softened
1 cup castor sugar
1 teaspoon vanilla paste
4 eggs
2 cups self raising flour
2/3 cups milk, at room temperature
2 tablespoon coffee

Coffee butter cream
250g butter, softened
2 cups icing sugar, sifted
3 teaspoon coffee dissolved in a little water

METHOD

1. Preheat oven to 180⁰C. Grease and baking
paper-line a 2x20cm spring form cake tins.
2. For cake, cream butter, sugar and vanilla paste
in a small bowl of an electric mixer until light
and fluffy. Beat in eggs, one at a time, beating
well between each addition.
3. Sift in flour, pour in milk and coffee and
gently mix until combined and smooth. Pour into
prepared tins and bake for 30 minutes or until
cake springs back to the touch. Cool in tin for
2-3 minutes and turn onto a wire rack to cool
completely.
4. For coffee butter cream, beat butter until
pale, add icing sugar and coffee and beat until
light and fluffy

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