Ingredients: 2 cake tins 18cm (7”) greased with Butter and sprinkled with Flour 175g (6oz) soft Margarine 175g (6oz) Caster Sugar 3 large Eggs (at room temperature) 175g (6oz) Self Raising Flour
coffee sponge Cooking time: 20-25 minutes
3 teaspoons Instant Coffee (powder) or Camp Coffee 1 tablespoon hot water (if using Instant Coffee Powder)
1. Preheat oven to 350°F, 180°C, 160°C Fan or Gas Mark 4. 2. Cream the sugar and soft margarine together until soft and fluffy and add dissolved coffee and water or Camp Coffee.
3. Add the eggs, alternating with the flour until a smooth batter. 4. Divide the mixture evenly between the 2 prepared tins and bake for 20-25 minutes. When ready turn out on a cooling rack.
topping & filling
1. Melt the butter (in a bowl on top of a saucepan filled with boiling water or use a microwave) and add the coffee dissolved in the hot water, add icing sugar and beat well. 2. Put in fridge until it is set enough for spreading to sandwich the sponge together and a layer on the top. Decorate with walnuts.