Makes one 8'' cake (12 slices)
A classic. A delicate sponge cake, moist and light. Make it with good quality coffee - it will add a huge difference to the flavour!
For the cake:
225 g unsalted butter, room temperature
225 g caster sugar
4 eggs
50 ml freshly brewed espresso
1 tsp vanilla paste
225 g seld raising flour
75 g walnuts, toasted and finely ground (+ more for decoration, optional)
For the buttercream:
125 b unsalted butter, room temperature
220 g icing sugar
50 ml freshly brewed espresso
1. Preheat the oven to 170*C. Line 2 x 8'' (20 cm) round tins.
2. To make the cake: Beat the butter and sugar until light and fluffy. Add eggs, 1 at a time beating well after each addition. Scrape the sides of the bowl to make sure it is all mixed well.
3. Add the coffee, vanilla, ground walnuts and flour and stir in gently with a spatula until well combined. Do not overmix.
4. Divide the batter between the tins and place in the middle of the oven. Bake for 30 mins. Check for doneness by pressing gently in the middle of the sponge. If it springs back - it is done. Do not wait for the cake to brown: the addition of walnuts makes it look pale. Take the cake out from the oven, turn out and let it cool completely on a cooling rack.
5. To make the buttercream: Beat the butter for a half a minute to soften it. Add the sugar and beat together until light and fluffy. Add the coffee, 1 Tbsp at a time to loosen it. Let it rest for about 20 mins, covered.
6. Decorate the cake and enjoy!
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