This recipe is so easy and so similar to the Coffee and Walnut Cake Recipe I've previously blogged that it can be whipped up in less than an hour when the family ring and say they're popping round for tea later.  Again, this recipe fits modest metal cake tins, but can be doubled if you are using enormous silicone cases.

Victoria Sandwich

Ingredients:

• 170g (6oz) self-raising flour
• 170g (6oz) caster sugar
• 170g (6oz) margarine for the mixture
• 28g (1oz) margarine for the filling
• 110g (4oz) icing sugar
• 3 large eggs – beaten (duck eggs if you can get them)
• 2 tablespoons jam (raspberry, blackcurrant, strawberry etc.)
• 2-3 drops of vanilla essence

Instructions:

1. Pre-heat the oven to 180°C (356°F).
2. Grease 2 baking tins with margarine and line with greaseproof paper.
3. Cream together the margarine and sugar.
4. Add half of the egg mixture and stir with a wooden spoon.
5. Fold in half the flour mixture.
6. Add the rest of the egg mixture and the flour and fold.
7. Add the vanilla essence and stir in.
8. Bake in the oven for 15-20 minutes or until golden and spongy to touch.
9. Leave to cool on a wire rack.
10. Mix the margarine for the filling with the icing sugar.
11. Spread over one of the cakes.  Then flip the other cake onto its back and smother with jam.
12. Sandwich the cakes together so that the jam sits on top of the butter-cream.
13. Sprinkle icing sugar onto the top of the cake.

N.B. I usually bake by hand because this is how I was taught, however steps 3-6 can be eliminated if you have a food mixer, in which case the margarine, sugar, eggs and flour can all be mixed together.

Happy baking!

CC

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A happy home should always have cake.  This, I feel, is an indisputable fact, and as such, my family are often the beneficiaries of my weekly baking.  My partner's favourite is coffee and walnut cake, and I use my mum's recipe with great success.  The quanties I use vary depending on whether I am using my epically-sized silicone cake tins, or the more modest and traditional metal tins.  The recipe I have included here is for the latter, although to make a larger cake, simply double the quantities of all ingredients.

Coffee and Walnut Cake

Ingredients:

• 170g (6oz) self-raising flour
• 170g (6oz) caster sugar
• 170g (6oz) margarine for the mixture
• 28g (1oz) margarine for the filling
• 110g (4oz) icing sugar
• 3 large eggs – beaten(duck eggs if you can get them)
• 4 heaped tsp strong coffee granules (e.g. Kenco Millicano)
• Handful of walnuts

Instructions:

1. Pre-heat the oven to 180°C (356°F).
2. Grease 2 baking tins with margarine and line with greaseproof paper.
3. Cream together the margarine and sugar.
4. Add half of the egg mixture and stir with a wooden spoon.
5. Fold in half the flour mixture.
6. Add the rest of the egg mixture and the flour and fold.
7. Add a splash of boiling water to the coffee granules in a cup – just enough to make a sticky liquid.
8. Add half of this liquid to the cake mixture.
9. Bake in the oven for 15-20 minutes or until golden and spongy to touch.
10. Leave to cool on a wire rack.
11. Mix the margarine for the filling with the icing sugar.
12. Add a splash of the coffee liquid and spread over one of the cakes.
13. Place the other cake on top.
14. Mix the rest of the coffee liquid and icing sugar together for the topping.  Add more water/icing sugar if necessary.
15. Spread this on top of the cake and add walnuts.

N.B. I usually bake by hand because this is how I was taught, however steps 3-6 can be eliminated if you have a food mixer, in which case the margarine, sugar, eggs and flour can all be mixed together.

Happy baking!

CC

x