Mocha Cake Recipe from 1909.
Required.—Two eggs, two ounces of fine flour, one teaspoonful of baking-powder, three ounces of butter, seven ounces of icing sugar, strong coffee to taste.
Method.—Beat the yolks of the eggs with castor sugar, add flour by degrees in which baking-powder is mixed, beat whites of eggs to a stiff froth, and add to cake last. Butter two small tins of the same size—round ones are best—and divide the mixture equally between them, and bake in a quick oven for a quarter of an hour. When cold spread each cake with coffee icing, and lay together; then ice the outside evenly.
Icing.—Stir three ounces of butter to a cream with seven ounces of icing sugar, and when it is fit to spread, add a few drops of very strong coffee.