Ingredients with Measurements:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tbsp instant coffee granules
- 50g walnuts, chopped
- 1 tsp baking powder
- Pinch of salt
- For the filling:
- 150g unsalted butter, softened
- 300g icing sugar
- 2 tbsp instant coffee granules
- 50g walnuts, chopped
Special equipment needed:
- 2 x 8-inch round cake tins
- Electric mixer
- Mixing bowls
- Wire rack
- Cake stand or plate
Step-by-step instructions:
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line two 8-inch round cake tins.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. Sift in the flour, baking powder, and salt, and fold into the mixture until fully incorporated.
5. Dissolve the instant coffee granules in 2 tbsp of boiling water and fold into the cake mixture along with the chopped walnuts.
6. Divide the mixture evenly between the two prepared cake tins and smooth the surface with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Remove from the oven and leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
9. To make the filling, beat the butter, icing sugar, and instant coffee granules together until light and fluffy.
10. Once the cakes have cooled, spread half of the filling over one of the cakes and sprinkle with chopped walnuts.
11. Place the second cake on top and spread the remaining filling over the top of the cake.
12. Decorate with additional chopped walnuts and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Preheat the oven to 180°C/350°F/Gas Mark 4.
Serving size:
- Serves 8-10 people.
Nutritional information:
- Calories: 580
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 63g
- Sugar: 47g
- Protein: 6g
- Fiber: 1g
- Sodium: 155mg
Substitutions for ingredients:
- Instant coffee granules can be substituted with freshly brewed coffee.
- Walnuts can be substituted with pecans or hazelnuts.
Variations:
- Add a layer of whipped cream between the two cake layers.
- Use chocolate buttercream instead of coffee buttercream.
- Add a layer of raspberry jam between the two cake layers.
Tips and tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a serrated knife to level the cakes before assembling.
- For a stronger coffee flavor, dissolve more instant coffee granules in boiling water.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the cake in a preheated oven at 180°C/350°F/Gas Mark 4 for 5-10 minutes.
Presentation ideas:
- Place the cake on a cake stand or plate and dust with icing sugar.
- Decorate with additional chopped walnuts and a sprig of fresh mint.
Garnishes:
- Chopped walnuts
- Fresh mint leaves
- Icing sugar
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the cake mixture.
- If the cake is too moist, try reducing the amount of liquid in the cake mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The Victoria Sponge Cake is named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea.
Flavor profiles:
- The Coffee and Walnut Victoria Sponge Cake has a rich coffee flavor with a nutty crunch from the walnuts.
Serving suggestions:
- Serve the cake as a dessert or as part of an afternoon tea.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Sweet, Nutty, Creamy, Coffee, Coffee-Flavored