Aunty Ruth’s Coffee Cream Ring

I love this cake, a real cream dessert but so simple. My Aunty Ruth made it a few times and now it’s a regular at Hen Corner!

This is a sponge cake, baked in a ring mould/tin soaked in espresso coffee then finished off with whipped cream in the middle and toasted walnuts on top…. That’s it basically!

But for more specifics (from memory):


200g  Margarine

200g Caster Sugar

4 Eggs

200g Self Raising Flour

500mls Espresso coffee

500ml Whipping cream

100g Walnuts


1. Preheated the oven to 180c, grease the tin (a bit of marg on kitchen roll).

2. Make the sponge: cream margarine & sugar, slowly beat in eggs one at a time, fold in the flour…

3. Pour cake mixture into prepared tin, bake for 30-40 mins.

4. Take cake out of the tin to cool.

5. Put cake back into tin/mould. Using a fork, make holes in the top of the cake (to let the coffee soak in) and pour the coffee over the top of the cake allowing it to soak through with the residue held in the tin.

6. Leave the cake to soak in coffee overnight.

7. Whip the cream until soft peaks.

8. Lightly toast the walnuts in a frying pan.

9. To assemble, carefully turn out the cake onto a rimmed plate, spoon whipped cream into the middle hole and sprinkle with toasted walnut.


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