Ingredients:
- 170g butter or margarine, plus extra for the tins
- 170g caster sugar
- 3 large eggs
- 170g self-raising flour
- 1 tbsp cooled espresso (our Rheya - House Dark Roast is perfect for this - add more if you like it stronger)
For the icing:
- 225g icing sugar
- 100g butter or margarine
- 1½ tbsp instant coffee, dissolved in 1 tbsp hot water
- Strawberry jam (optional)
- Walnuts or cherries, to decorate (optional)
Method:
STEP 1
Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Whisk the sugar and butter in a bowl until very fluffy and pale.
STEP 2
Whisk the eggs in a mug with a fork. Gradually add them to the mixture with 1 tbsp of flour each time, ensuring not to use all the flour. Once the eggs are fully combined, add the remaining flour and fold it in gently.
STEP 3
Add the dissolved coffee to the mixture, continuing to fold. Divide into the sandwich tins and bake for 25-30 min until risen, firm, and a skewer inserted into the middle comes out clean. Cool in the tin for 5 mins, then turn out onto a wire rack to cool completely. It can be frozen at this stage.
STEP 4
Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy. Add the dissolved coffee, whisk, cover, and set aside until ready to ice the cake.
STEP 5
Spread half the icing on the bottom of one sponge and spread strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if desired.