4 large eggs
2 heaped tsp instant coffee
100g margarine
125g soft butter
225g caster sugar
225g self raising flour
2 level tsp baking power
Topping and filling
100g soft butter
350g icing sugar
2 heaped tsp instant coffee
2 tble sp hot water
Chocolate sprinkles or walnut halves
(half these for a less rich/filled cake)
Preheat the oven to Gas 4. Grease two 8 in (20cm) sandwich tins and line the bases.
Stir the egg mixture to check the coffee is dissolved. Add to the bowl/food processor.
Beat the butter lightly, then stir in the coffee and icing sugar. Beat together until light and fluffy.