These light cakes are perfect for freezing – they just need a quick blast in the microwave to bring them back to life
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Butter a round, deep 20cm cake tin, then line the base with baking paper. Make the cake batter as before, adding 1 tbsp instant coffee dissolved in 1 tbsp hot water. Tip into the tin, then bake for 50-60 mins until risen and springy to the touch. Insert a skewer into the middle – it’s ready if the skewer comes out clean. If not, give it 5 mins more. Cool completely on a wire rack, then top with the icing.