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,, 

For related articles click onto:
Banana loaf recipes
Birthday cake recipe
Black Forest cake
Carrot cake recipe
Coffee and walnut cake
Cherry pie
Christmas cake
Christmas mince pies
Christmas puddings

Gooseberry crumble
How to make pastry
How to make bread
Lemon meringue pie
Loaf cakes
Recipe for apple crumble
Recipe for blackcurrant cheesecake
Recipe for cherry pie
Recipe for Chocolate Cheesecake
Recipe for Egg Custard
Recipe for English Apple pie
Recipe for fairy cakes
Recipe for fairy cakes
Recipe for home made olive bread
Recipe for pancakes
Recipe for rhubarb crumble
Recipe for scones
Recipe for shortbread
Recipe for strawberry cheesecake
Recipe for strawberry jam
Sponge cake recipe
Strudel recipe
Sun dried tomato and herb bread
Sultana Scones

No comments:

Post a Comment