Equipment
Ingredients
Espresso Sponge
- 350 g unsalted butter, room temperature
- 350 g caster sugar
- 6 eggs, room temperature
- 350 g all-purpose flour
- 10 g baking powder
- 15 g instant espresso powder
Coffee Buttercream (Track Surface)
- 250 g unsalted butter, softened
- 500 g icing sugar, sifted
- 30 ml heavy cream
- 10 g instant coffee granules
White Royal Icing (Lane Markers)
- 1 egg white
- 150 g icing sugar
- 5 ml lemon juice
Nutrition (per serving)
Method
Preheat the oven to 170°C/340°F. Grease and line the rectangular cake tin with baking parchment.
Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Fold in the flour and baking powder, then stir in the cooled dissolved espresso. Pour into the tin and bake for 45-50 minutes until a skewer comes out clean.
While the cake cools completely, prepare the buttercream. Beat butter until white, add icing sugar in stages, then whisk in the dissolved coffee and cream until smooth and spreadable.
Carving the Velodrome: Trim the top of the cake flat. Cut the rectangle into a large oval. Save the four corner offcuts. Slice the offcuts into wedges and stack them on the two curved ends of the oval to create the raised 'banking' slope. Use a small amount of buttercream to glue these wedges in place.
Apply a thin 'crumb coat' of coffee buttercream over the entire structure, smoothing the banking to create a continuous slope. Chill for 30 minutes to set.
Apply a final, thick layer of coffee buttercream. Use a flexible acetate scraper or a piece of clean card to smooth the curves of the track, mimicking the wood surface.
Whisk the egg white, lemon juice, and icing sugar to stiff peaks to make royal icing. Transfer to a piping bag. Pipe the 'cote d'azur' (inner band), the measurement line (black/dark coffee line), and the sprinter's line (white) around the track circumference.
Chef's Notes
- To achieve a true 'wood' track finish, you can lightly brush the final buttercream layer with a clean pastry brush while spinning the board.
- The sponge must be completely cool before carving, or it will crumble. Ideally, chill the baked sponge for 2 hours for easier sculpting.
- If you want to represent the 'apron' (the flat center), fill the middle of the oval with crushed chocolate cookies or darker coffee grounds for texture.
Storage
Refrigerator: 5 days — Store in an airtight cake carrier to prevent buttercream from absorbing fridge odors.
Freezer: 1 month — Freeze un-iced sponge only. Fully decorated cake does not freeze well due to structural risks.
Reheating: Serve at room temperature.
