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1. Video tutorial: Creaming butter and sugar

1. Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.
2. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.
3. Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.
4. To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

565 kcalories, protein 6g, carbohydrate 66g, fat 33 g, saturated fat 19g, fibre 1g, salt 1 g

Latest comments and suggestions

• L Steele

  02 October 2009

  L Steele commented on this recipe

  made this last night - going to assemble tonight for a birthday party so will confirm if it's as good as it looks then! suprisingly easy to make so far!

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• Pelupi

  04 October 2009

  Pelupi rated and commented on this recipe

  

  Lovely cake. beautifully moist. Will definitely make again. Used golden caster for a lovely honey colour.

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• kaird

  11 October 2009

  kaird rated and commented on this recipe

  

  Quite easy to make but baking powder plus self raising flour made it taste too much of baking soda for me. Do you think I could use less baking powder?

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• Aliam

  17 October 2009

  Aliam rated and commented on this recipe

  

  My husband loved this cake but for me I found it not moist enough and didn't like the butter filling. I didn't have any baking powder so left it out and there was no difference.

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• Lynn

  17 October 2009

  Lynn commented on this recipe

  Should the filling ingredients 100g icing sugar 50g butter not the other way round ?

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• Spam

  19 October 2009

  Spam rated and commented on this recipe

  

  Fabulous tasting cake plus it looks great for a special occasion. A real winner

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• Happy Cooker

  23 October 2009

  Happy Cooker commented on this recipe

  Great cake, easy to make and looks really impressive. Went down a storm at a recent birthday party, will definitely make again!

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• Noodles

  26 October 2009

  Noodles rated and commented on this recipe

  

  Very nice cake especially liked the meringue on the top. It is quite dry so maybe you could add some milk to the sponge mix.

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Ingredients

• 175g softened butter , plus extra for greasing
• 175g caster sugar
• 3 medium eggs
• 175g self-raising flour
• 1 tsp baking powder

FOR THE MERINGUE TOPPING

• 2 egg whites
• 100g caster sugar
• 3 tsp instant coffee granules
• 25g chopped walnuts

FOR THE FILLING

• 100g softened butter
• 50g icing sugar , sifted

FOR THE DRIZZLE ICING

• 3 tbsp icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook 40 mins

Ingredients

• 175g softened butter , plus extra for greasing
• 175g caster sugar
• 3 medium eggs
• 175g self-raising flour
• 1 tsp baking powder

FOR THE MERINGUE TOPPING

• 2 egg whites
• 100g caster sugar
• 3 tsp instant coffee granules
• 25g chopped walnuts

FOR THE FILLING

• 100g softened butter
• 50g icing sugar , sifted

FOR THE DRIZZLE ICING

• 3 tbsp icing sugar

565 kcalories, protein 6g, carbohydrate 66g, fat 33 g, saturated fat 19g, fibre 1g, salt 1 g

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