Video: How to make 1940's Coffee Cake | Dining Through The Decades Episode 4 Season 2

Hello Darlings, in this week’s episode of Dining through the Decades I make a layered Coffee Sponge Cake! It turned out delicious and the coffee cream on top was out of this world! If you decide to make it too, make sure to let me know! Stay tuned for next week’s episode, as there will be a spooky Halloween treat! Thank you all so much for watching and see you soon!

Lots of love, Sage x

1948 Australian Women’s Weekly Coffee Layer Sponge

Four Eggs 6 oz/170g castor sugar 6 oz/170g flour 2 teaspoons cream of tartar 1 teaspoon bicarb ¼ teaspoon salt 1 tablespoon margarine or butter 5 tablespoons boiling water 1 dessertspoon coffee essence 1 dessertspoon corn flour 1 dessertspoon sherry 3 dessertspoons chopped cherries

Coffee Cream One tablespoon butter/margarine 3 tablespoons sugar 1 tablespoon milk 1 tablespoon boiling water 1 teaspoon coffee essence 1 teaspoon cocoa

Method

Separate whites from yolks of eggs, beat whites stiffly with sugar. Add yolks continue beating 2 or 3 more minutes. Fold in sifted dry ingredients, then margarine or butter melted in boiling water. Divide two-thirds of mixture into 2 greased 7inch cake tins. To remaining one-third of mixture add coffee essence, corn flour, sherry, cherries. Fill into third cake tin. Bake in moderate oven 425 F/218 C for 15 to 20 minutes. When cold, join and top with coffee cream.

To Make the Coffee Cream:

Cream butter or margarine until very soft, add sugar a little at a time. Add milk a few drops at a time; then boiling water, coffee essence and cocoa. Beat until smooth and creamy.

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