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Ingredients for the Icing

Half a pound of fresh Butter.

One pound of Icing Sugar.

One tablespoonful of Essence of Coffee.

Beat the yolks of the eggs with the castor sugar, adding the flour and baking powder gradually, then stir in lightly the four whites of eggs whipped to a stiff froth; butter a plain mould, pour in the mixture, and bake in a quick oven for thirty minutes. When done, turn it out, and when quite cold, cover it with the icing, and decorate to taste with the icing squeezed through the icing forcers. To make the icing, beat the butter and sugar together in a T2 basin to a smooth cream, adding the coffee to it one drop at a time. When the cake is iced, stand it away on ice or in a cool place till required.