250g butter, softened1 cup castor sugar1 teaspoon vanilla paste4 eggs2 cups self raising flour2/3 cups milk, at room temperature2 tablespoon coffee
Coffee butter cream250g butter, softened2 cups icing sugar, sifted3 teaspoon coffee dissolved in a little water
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, beatingwell 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