Coffee and Walnut Sponge Cake
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years. Now, though, since the advent of mascarpone, the icing is a great improvement.
|115g self-raising flour|
|1 level teaspoon baking powder|
|115g spreadable butter|
|2 large eggs|
|115g golden caster sugar|
|1 rounded tablespoon instant espresso coffee powder|
|50g walnuts, very finey chopped|
|For the filling and topping:|
|1 rounded dessert spoon instant espresso coffee powder|
|1 tablespoon golden caster sugar|
|1-2 tablespoons milk|
|8 walnut halves|
|Pre-heat the oven to 170C, gas mark 3|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will also need two 18cm by 4cm Delia Online sponge tins or similar, lightly buttered and bases lined, plus two wire cooling trays. Read more about tins and liners here.|
This recipe is from Delia's Cakes
Start off by sifting the flour and baking powder into a roomy mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down, then add the butter, eggs, caster sugar and coffee powder.
Now, using an electric hand whisk, mix to a smooth, creamy consistency for about 1 minute. After that take a tablespoon and fold the chopped nuts into the mixture.
Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake near the centre of the oven for about 25 minutes. The sponges are cooked when you press lightly with your little finger and the centre springs back.
Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back.
Then lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
While the cakes are cooling, make up the filling: in a small bowl combine the mascarpone, coffee powder and caster sugar with 1 tablespoon of milk – what you need is a smooth spreadable consistency.
As some mascarpones are wetter than others it’s impossible to be precise, but add a bit more milk if you think it needs it.
When the cakes are cold, spread half the filling over one, sandwich them together, then spread the rest over the top using a palette knife and making a swirling pattern.
Then finish off by placing the walnuts in a circle near the edge.
Store in a polythene box in the fridge.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios
This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake. This time round we’ve added a whipped cream and lemon curd icing to make it even more special.
This is a new adaptation of the cake in Summer Collection. Coconut milk powder is an essential ingredient, as we have tried other products which simply don’t work. It’s not that easy to get hold of but it’s worth ordering from Country Products
You can obviously make this with ready-shelled walnuts, but in the late autumn when English walnuts are about, if you sit down with music or a good radio programme and shell some new season’s walnuts yourself, you will appreciate their pure flavour.
This may look a little complicated, but in fact the final result makes it so much easier to serve for a party
Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely, so here it is, and actually it’s very easy to make.
Most Popular recipes
Win a Grill & Griddle with Sacla' Pesto Shots
For Tracy Ann
04 Oct 2015 17:51
Delia Collection: Chicken
21 Sep 2015 18:53
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
04 Oct 2015 20:28
Sorry for no reply
03 Sep 2015 21:44
01 Oct 2015 17:26
21 Aug 2015 13:00