Classic Victoria sandwich recipe
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
Boozy coffee & walnut cake
- Preparation and cooking time
- Total time
- Ready in about 30 minutes
- Easy
- Cuts into 10 slices
Skip to ingredients
For the cake mix
- 200g caster sugar
- 200g softened butter
- 4 eggsbeaten
- 200g self-raising flour
- 1 tsp baking powder
- 15 walnuthalves
- 2 heaped tbsp instant coffeedissolved in 1 tbsp boiling water
For the filling
- 500g pot mascarpone
- 85g light muscovado sugar
- 4 tbsp Tia Maria
- a few toasted walnuthalves, for decoration
Nutrition: per serving
- kcal642
- fat46g
- saturates26g
- carbs50g
- sugars32g
- fibre0.8g
- protein7g
- salt0.9glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
step 2
For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
step 3
Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.
