A coffee flavoured sponge cake to make your own twist on the classic Victoria sponge. This makes two layers of sponge, which you can fill with coffee-flavoured cream, or ice with chocolate buttercream.
72 people made this
170g margarine, softened
170g caster sugar
1 drop vanilla extract
140g self raising flour
30g mild instant coffee powder
3 eggs, beaten
2 dessertspoons warm water
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat the oven to 180 C / Gas 4, and grease and flour two sandwich tins.
Using a wooden spoon, beat together the margarine and sugar until creamy. Add vanilla and stir.
Sift together the flour and instant coffee. Add the dry mixture to the margarine mixture alternately with the beaten eggs, stirring between each addition. Finally, add 2 dessertspoons of warm water, and stir.
Divide the mixture evenly between the two prepared tins. Bake for 20 minutes in the preheated oven, or until the cakes test done with a wooden skewer.
Allow to cool in the tins till cool enough to handle, then tip out onto a wire rack to cool completely. Fill or ice as desired.
This is so easy to make and smells lovely when its cooking. I brought some ready made chocolate frosting. I don't think you will need too much of this cake as I expect it will be very rich but lovely.
24 Mar 2012
This is the best coffee cake I have ever tasted I put a coffee icing on top and whipped some double cream for the centre my husband loved it between this cake I make and the coffee puffs they are delious : )
22 Apr 2014