11 November 2011

Latte Layer Cake

I must admit that the idea for this cake came completely from http://sweetapolita.com/blog/, a blog I am totally obsessed with, mines just a bit different.... I love lattes and when Dad asked me to make a cake for a family friend I thought this had to be a safe bet because I don't know anyone who doesn't like lattes (massive claim).

The sponge is just a simple victoria sponge, nothing fancy but I like it, its' reassuringly simple and perfectly flavoured when made well (obviously mine is always made well) so it acts as the vanilla element to the flavours of the cake.  The swiss meringue buttercream is lightly flavoured with both vanilla extract and a little coffee essence to give it a slight coffee kick and the pale latte colour.

The flavours are very delicate and the coffee and vanilla compliment each other nicely in the icing; I used 1/2 tsp vanilla and 1tsp coffee. Its worth playing with the taste as the icings mixed to make sure both elements are strong enough.  I am a fan of this cake.

Victoria Sponge (makes 2 x 7" cakes)
6oz butter
6oz caster sugar
3 eggs
1 tsp vanilla extract
6oz self-raising flour
1 tsp baking powder
small glug of milk (technical measurement)

1) Cream together the butter and sugar until light and fluffy.
2) Add the eggs one at a time, beating well between additions.
3) Sieve in the dry ingredients and fold in carefully, adding the milk towards the end.
4) Spread evenly between the tins and bake for 25 minutes at 180 degress

Swiss Meringue Buttercream recipe here; add 1 tsp coffee essence and 1tsp vanilla extract for flavour (change these according to taste) + a small glug of milk to help the icing soften a bit

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