- I wanted to make a coffee tort using strong ground coffee rather than instant.
- I think my mother used Camp Coffee – concentrated syrup flavoured with coffee and chicory.
- It was first produced in 1876 by S. Paterson & Sons Ltd in Glasgow.
- Camp Coffee is still made today and used mainly in home baking.
- I made two sponge cakes with the method of weighing the eggs in their shells and then weighing the same amounts of butter, caster sugar and plain flour.
- I made a 2 egg version but you can easily make a bigger cake and adjust the ingredients and cake tin sizes.
- You can make more butter cream to cover the sides.
Ingredients – Cake
- 2 eggs
- Equal weights of –
- -Caster sugar
- -Plain flour
- 2½ teaspoons of baking powder
- 1 tablespoon of strong coffee
- 125ml strong coffee & 2 tablespoons of sugar – mixed so the sugar dissolves
- * you can use a larger volume of coffee- say 180ml or even 250ml – adjust the sugar
Method – Cake
- Line the bases of 2 x 18cm diameter sandwich tins.
- Pre-heat the oven to GM4 – 180°C.
- Mix the flour with the baking powder.
- Cream the butter and sugar till pale and fluffy.
- Beat in the coffee.
- Beat in the eggs – one by one.
- Fold in the flour.
- Divide the mixture between the two tins.
- Bake for 20 to 25 mins.
- Leave to cool in the tins on a baking rack.
Ingredients – Butter Cream
- 100g butter
- 200g icing sugar – more may be needed
- 3 tablespoons strong coffee
Method – Butter Cream
- Cream the butter with half of the icing sugar.
- Mix in and cream the coffee.
- Add the rest of the icing sugar, bit by bit until you have the consistency you require.
Assembling the tort
- Place one of the two cakes on a flat cake plate.
- Use half the coffee and sugar mixture and spoon it over the cake.
- Spread half the butter cream over the cake.
- Put the second cake over the butter cream.
- Use the rest of the coffee and sugar mixture over the top.
- Spread the rest of the butter cream over the top.
- Using a pointed spatula, make a pattern in the butter cream.
- Vintage cake stand on a central chrome/steel foot
- Tea plate – Crown bone china