Victoria sponge with coffee and walnuts
This traditional English cake is so easy to make and delicious. Served with a cup of coffee in the morning would be the start of a perfect day. You can also use homemade jam, as I did, courtesy to my dear mother-in-law. It tastes divine!
- Room temperature butter - 175g
- Icing sugar - 175g
- Eggs - 3
- Vanilla extract - 1 tsp
- Self Rising flour - 175g
- Baking powder - 1 tsp
- 3 tbsp of instant coffee dissolved in 2 tbsp of boiled water
- Soft butter - 50g
- 1 tsp of instant coffee dissolved in 1 tsp of boiled water
- Dark chocolate - 50g
- Walnuts - 50g
1. Preheat the oven at 180 degrees.
2. Mix the butter with sugar until it becomes creamy. Add the eggs one at a time, vanilla extract, then add one tbsp of flour after each egg so the mixture won't separate.
3. Add the remaining flour with the baking powder and mix well. Add the coffee.
4. Grease a 15x15 cm tray with butter and flour and pour half of the batter. Bake for 15 minutes, leave for 5 minutes in the tray than leave it to rest on a wooden board. Bake the other sponge.
5. Meanwhile, start preparing the cream as following: mix the sugar with the butter, caffee and melted chocolate (on bain marie). Add the chopped nuts.
6. After the sponges have cooled down, spread on one of them the cream then put the other one on top. Cut in squares and sprinkle with icing sugar.