Thursday, 29 August 2013


I made this cake for the first time yesterday, adapting my tried and tested victoria sponge recipe.  It tasted yummy, and now I am hooked.   I cant wait to make another one.

200 g/7 oz caster sugar
200 g/7 oz self raising flour
1 tea spoon baking powder
3 medium eggs
200 g margarine
3 tablespoons crushed instant coffee powder
50 g chopped walnuts
25 g half walnuts

For the filling:
140 g/ 5 oz Icing sugar
100 g/ 3.5 oz Butter
1 tablespoon coffee powder

Heat the oven to 190 degrees/gas mark 5.  Grease two cake tins and line with baking paper.

Place the margarine and sugar into a bowl and cream together until smooth.  Add the eggs, flour, baking powder, coffee powder and walnuts and mix thoroughly. Divide the mixture evenly into the cake tins and place in the oven for 20-25 minutes. Cook until the cake springs back when lightly pressed.  Allow to cool on a wire rack.

To prepare the filling, cream together the butter and icing sugar.  Spread half of this butter icing onto the underside of one of the sponges and sandwich together.  Add the coffee powder to the remaining butter icing and mix well. Spread on the top of the cake and decorate with walnuts.

Photos care of,, 

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