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Coffee Cake 4 Eggs

Put one tablespoon into the cake mixture. Made with no eggs butter or milk this vegan coffee cake is perfect for a mid morning or afternoon tea.

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Meanwhile mix together brown sugar and cinnamon in a bowl.

Coffee cake 4 eggs. Divide into the sandwich tins and cook for 25 30 min until risen and firm and a skewer inserted into the middle comes out clean. Add the baking powder and gms. Mix all the ingredients for the cake in a mixer for 7 minutes.

In a large mixing bowl resift flour with the baking powder baking soda salt and 3 4 cup of sugar. Once the cake is done mixing for 7 minutes pour half of the batter in the greased 9 13 metal pan. Save the rest for later.

Add the eggs yolks one at a one and mix completely before adding the next one. In a large bowl cream together 1 cup butter 3 4 cup light brown sugar and 1 2 cup granulated sugar with an electric mixer until smooth and fluffy. Sprinkle of the brown sugar mix over the cake in the pan.

Sift in the flour and baking powder and add the coffee essence. Preheat oven to 350 degrees f 175 degrees c. In a separate bowl combine flour baking powder and salt.

Set the oven to 190c 375f gas 5. Put the butter sugar syrup and eggs in a large mixing bowl. Add the dissolved coffee to the mixture still folding.

When the eggs have been fully combined into the mix add the rest of the flour and the baking powder and fold it in gently. Alternatively you can add a teaspoon of espresso powder or extract. Cream together the butter and 100g of sugar for 5 6 minutes or until light and fluffy.

Drop the walnuts into the batter as well making sure they are in half before you put them in. In a separate bowl combine the egg replacer and water 2 eggs worth and mix in sour cream substitute and vanilla. Add this dry mixture to the moist ingredients a little at a time.

Cut in 1 2 cup butter until mixture resembles coarse crumbs. Mix the coffee into the water in a small bowl. Crack an egg into a measuring cup and then fill add milk to make 1 cup.

Grease a 9×9 inch baking pan. Add milk and mix well. If you d like to add coffee to this cake replace 1 4 cup of the milk with cooled brewed coffee.

10 strength 14g baking powder. Add the coffee and stir well. Prepare the coffee for the coffee sauce and leave to one side.

Stir it in and add up to one more tablespoon of the coffee mixture into the batter. Add eggs and vanilla and mix well. In a large bowl combine 2 cups flour 3 4 cup sugar baking powder and salt.

Cut the sponge cake horizontally spread the coffee sauce evenly then spread the cream and repeat with the second layer. In a small saucepan put the water and sugar and heat on a low gas until the sugar has dissolved.

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