Coffee-Flavoured Victoria Sponge

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Preparation info

  • makes

    one

    20 cm cake
    • Difficulty

      Easy

    • Ready in

      55 min

Appears in

The Pink Whisk Guide to Cake Making

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

  • About

Flavouring plain cakes is extremely easy with the wealth of extracts that can be bought in the supermarket, or by using dissolved coffee granules as here. Always add your flavouring to the creamed butter and sugar – the fat traps the flavour and distributes it evenly throughout your cake.

Ingredients

Cake

  • 250 g (9 oz) very soft butter, plus a little extra for greasing
  • 250 g (9 oz) caster (superfine) sugar
  • 1 tsp instant coffee, dissolved in 2 tbsp boiling water
  • 4 eggs, large
  • 250 g (9 oz) self-raising (-rising) flour

Method

  1. Follow the same method as Victoria Sponge, but omit the vanilla extract and add the coffee flavouring (1 tsp instant coffee dissolved in 2 tbsp boiling water) by whisking it into the creamed butter and sugar, before adding the eggs.
  2. For the filling make yourself some coffee cream by placing all the filling ingredients in a bowl and whisking to soft peaks. Use just as the cream in the Victoria Sponge recipe.