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Bombay bakery coffee cake by Shireen Anwar

Ingredients for cake
Butter 8 ounces
Cater sugar 8 ounces
Flour 7 ounces
Baking powder 1 ½ tsp
Eggs 4
Vanilla essence 1 ½ tsp
Ingredients for icing
Butter 6 ounces
Granulated sugar 6 ounces
Eggs 3 beaten
Coffee 1 tbsp mixed in 1 tbsp water
Method for cake
Beat butter and sugar till light and creamy, add in 1 egg at a time, continue to beat well, alternating with sieved flour and baking powder mixture till all eggs has been added, lastly fold in the remaining flour, ¼ cup milk, vanilla essence, fold lightly with milk, spread mixture in a well greased 9 inch round pan and bake on 180 degree C for 40 to 45 minutes, remove cake from tin cool cake, cut from center, spread with prepared icing, sandwich the second piece on top, cover the whole cake with icing.
Method for icing
Cook the butter and sugar stirring continuously till butter melts, remove and cool completely add in beaten eggs, cook stirring on very low flame, continuously till sugar melts and it looks like solid ghee, remove and cool once again in the fridge, the mixture will look like frozen ghee, beat well with beater until light and fluffy, add dissolved coffee and use.

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