1/2 cup of butter or margarine
1 1/2 cups of confectioner's sugar
1/2 cup of all-purpose flour sifted
1/2 cup of cornstarch
1 teaspoon of vanilla extract
2 eggs
2 1/2 teaspoons of active dry yeast
1/4 teaspoon of baking powder
3/4 cup of instant coffee concentrate
1/2 cup of butter or margarine
1 1/2 cups of confectioner's sugar
1/2 cup of all-purpose flour sifted
1/2 cup of cornstarch
1 teaspoon of vanilla extract
2 eggs
2 1/2 teaspoons of active dry yeast
1/4 teaspoon of baking powder
3/4 cup of instant coffee concentrate
Beat the butter or margarine and gradually add the confectioner's sugar
Add the eggs one at a time, beating well after each addition
Add the vanilla extract
At the same time, sift together the flour, cornstarch, yeast, and baking powder, then slowly pour into the prepared mixture and add the coffee, stirring well
Pour into a greased pan and bake in a moderate oven for about 45 minutes
Serve with whipped cream or a coffee glaze
Garnish with chantilly cream
To modify the flavor of this cake, use melted chocolate or ground pecans instead of coffee to obtain a type of flour
In all three ways, the Scottish bread is always highly appreciated.
