Louise Read's Coffee crunch cake

Louise Read's Coffee crunch cake

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(22 ratings)

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Cooking time

Prep: 40 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 8

This recipe pairs a nutty meringue with coffee-flavoured Victoria sponge. No wonder it made it into the top three in our 20th birthday cake competition

Nutrition and extra info

Nutrition info

Nutrition

kcalories
565
protein
6g
carbs
66g
fat
33g
saturates
19g
fibre
1g
sugar
49g
salt
1g

Ingredients

  • 175g softened butter, plus extra for greasing
  • 175g caster sugar
  • 3 medium eggs
  • 175g self-raising flour
  • 1 tsp baking powder

For the meringue topping

  • 2 egg whites
  • 100g caster sugar
  • 3 tsp instant coffee granules
  • 25g chopped walnuts

For the filling

  • 100g softened butter
  • 50g icing sugar, sifted

For the drizzle icing

  • 3 tbsp icing sugar

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Method

  1. Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.
  2. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.
  3. Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.
  4. To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

Recipe from Good Food magazine, November 2009

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Comments

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vachim's picture
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it tasted nice, especially the meringue. However the cake itself was a little heavy. I've had better. Doubt I'll bother making it again, unless i make the cake itself to a different recipe.

bedford622's picture

Made this for Easter weekend. Was difficult to cook the meringue for long enough without it catching. Needed the heat a little lower for the second 20 mins

georgelikescake's picture
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I made this when the magazine came out. I loved the flavours, the meringue was nice but overall im not sure whether it added that much to the cake so next time would probably do it without the meringue - although it did look good!

elliesmith01's picture

I remember a good food magazine having a similar recipe but it was lemon with a lemon and mascarpone filling. Nicest cake i have ever eaten. Can't find it on the website though.

nickim's picture
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Very nice cake especially liked the meringue on the top. It is quite dry so maybe you could add some milk to the sponge mix.

larajacobson's picture

Great cake, easy to make and looks really impressive. Went down a storm at a recent birthday party, will definitely make again!

rosedale's picture
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Fabulous tasting cake plus it looks great for a special occasion. A real winner

lynnlamb's picture

Should the filling ingredients
100g icing sugar
50g butter
not the other way round ?

aliiam's picture
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My husband loved this cake but for me I found it not moist enough and didn't like the butter filling. I didn't have any baking powder so left it out and there was no difference.

jimnkatie's picture
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Quite easy to make but baking powder plus self raising flour made it taste too much of baking soda for me.

Do you think I could use less baking powder?

pelupi's picture
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Lovely cake. beautifully moist. Will definitely make again. Used golden caster for a lovely honey colour.

laura_steele_uk's picture

made this last night - going to assemble tonight for a birthday party so will confirm if it's as good as it looks then! suprisingly easy to make so far!

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