Sponges and Bases
Classic British Coffee and Walnut Sponge Cake
This exquisite double-layer sponge is a masterpiece of British baking, featuring a light, aerated crumb infused with premium espresso and the earthy crunch of toasted walnuts. Enrobed in a cloud-like coffee buttercream and finished with elegant walnut halves, it is the perfect centrepiece for birthdays and afternoon tea.
- Prep
- 30 min
- Cook
- 25 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 585 kcal
Method
Preheat your oven to 180°C (160°C fan/gas mark 4). Grease and line two 20cm (8-inch) round sandwich tins with baking parchment.
In a large bowl or stand mixer, cream the softened butter and caster sugar together until the mixture is pale, light, and fluffy. This should take about 3-5 minutes.
Beat the eggs in a separate jug and add them to the butter mixture a little at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
Sift the self-raising flour and baking powder into the bowl. Fold in gently using a large metal spoon or spatula to keep the air in the batter.
Stir in the dissolved coffee liquid and the chopped walnuts until evenly distributed.
Divide the batter equally between the two prepared tins and level the tops. Bake for 25-30 minutes, or until the sponges have risen and a skewer inserted into the centre comes out clean.
Allow the cakes to cool in their tins for 10 minutes, then turn them out onto a wire rack to cool completely.
For the buttercream, beat the softened butter until smooth. Gradually add the sifted icing sugar and the cooled espresso liquid, beating until the icing is light and creamy.
Place one sponge on a serving plate. Spread half the buttercream over the top. Place the second sponge on top and spread the remaining buttercream over the top (and sides if desired).
Decorate the top of the cake with the walnut halves and serve.
Notes
Ensure your eggs and butter are at room temperature to prevent the batter from curdling.
Toast the walnut halves in a dry pan for 2 minutes before decorating to enhance their nutty flavour.
For a deeper coffee flavour, use high-quality espresso powder rather than standard instant granules.
Avoid over-mixing the flour; folding gently ensures the sponge remains light and airy rather than dense.
