Coffee Crunch meringue cake – You’ll love this divine bake

Evenings call for a cup of tea with the company of a light but delicious cake and what could be better than the Coffee crunch meringue cake. This cake may look hard to make but you’ll be surprised how easy it is. All you have to do is follow the recipe closely.




  • Cake
    • 175g of Butter/margarine
    • 175g of caster sugar
    • 3 eggs
    • 175g of self raising flour
    • 1tsp baking powder
  • Meringue topping:
    • 2 egg whites
    • 100g caster sugar
    • 3tsp instant coffee granules
    • 25g of chopped walnuts
  • Filling
    • 100g softened butter
    • 50g icing sugar
  • Drizzle icing
    • 3 tbsp icing sugar


  1. Firstly make the meringue; this should be fairly easy. First whisk the egg whites until stiff. Then add third of the sugar and whisk until stiff again. Then repeat with remaining sugar. Mix the coffee granules with 3 tbsp of boiling water- make sure the granules are fully dissolved. Then fold in the chopped walnuts and 1 tsp of coffee. Then set aside and make cake mixture.
  2. Heat oven to gas mark 4 and grease and line two 20cm cake tins.
  3. Beat the sugar and butter together in a bowl until light and fluffy- gradually mix in the eggs. Then fold in baking powder and self raising flour, then add 2 tsp of coffee liquid.
  4. Divide the mixture in to the tins- putting more mixture in one than the other.
  5. Spread the meringue mixture on top of the tin with less cake mix.  Bake the untopped sponge for 20 mins or until skewer comes out clean, and the meringue topped one for 40 mins. Then remove cakes from oven and cool on wire rack.
  6. To make the filling, beat the butter and icing together, and then add two tsp of coffee. If icing too soft add 1 or 2 tsp of icing sugar more.
  7. To make the icing for the drizzle mix the icing sugar with 2 tsp of coffee. Then add a drop of water to make the icing runny.
  8. Finally sandwich both of the cakes with the coffee filling, then drizzle the top with the icing drizzle as shown in the image.
  9. Then settle and enjoy this delicious cake.



About girlinpink

18- traveler, foodie, fashion fanatic, dreamer...
This entry was posted in Cakes and Pastries, Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s