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Cappuccino Bar

Cappuccino Bar

  • Cooking Time
  • Difficulty
  • Serves

By Grace Stevens


• 115g butter
• 125ml Selati castor snow
• 500ml flour
• 3ml salt

• 3 large eggs
• 1 egg yolk
• 250ml Selati castor Snow
• 5ml vanilla extract
• 60ml flour
• 5ml instant espresso powder
• 65ml boiling water
• 100ml ice water

Frothy top:
• 4 egg whites
• 5ml vanilla extract
• 2ml cream of tartar
• 125ml Selati castor sugar


• Preheat oven to 180ºC and line a 20cm square cake tin with baking paper. Allow two opposite sides of the baking paper to protrude from the lip of the tin for easy removal.

• Add all crust ingredients in a food processor and mix until fine crumbs are formed.
• Pour mixture into prepared tin and press lightly to even out the top of the mixture.
• Bake for 15 minutes until light brown on the edge. While crust is baking, prepare the filling

• Mix espresso powder with boiling water until dissolved. Add ice water.
• Whisk eggs and sugar in a bowl. Add flour and whisk well.
• Add vanilla and coffee and whisk well.
• Once crust has baked, pour filling onto crust and return to the oven for 30 minutes.
• Cool in the tin for 1 hour and then refrigerate for at least 2 hours.

Frothy Top: (Make this before serving)
• In an electric beater, whisk egg whites, vanilla and cream of tartar until a soft peak is formed.
• Gradually add sugar a tablespoon at a time and beat well until mixture is thick and glossy.

To finish:
• Run a knife around the edge of the base in the tin.
• Remove chilled base from the cake tin by pulling on the baking paper until you can remove it from the tin. Place onto a cutting board and remove the paper.
• Cut into rectangular bars.
• Place frothy top in a piping bag and snip the top of the bag.
• Pipe a frothy top onto each bar.
• Dust with cinnamon or your favourite cappuccino sprinkle.