Coffee and Walnut Sponge Cake

25 minutes
to cook

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.

The Delia Online Cookery School: You can watch how to make Coffee and Walnut Sponge Cake, just click the image to play.

A picture of Delia's Cakes

This recipe is from Delia's Cakes. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

  • method
  • Ingredients


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.


1 level teaspoon baking powder
1 rounded tablespoon instant espresso coffee powder
For the filling and topping:
1 rounded dessert spoon instant espresso coffee powder


Pre-heat the oven to 170C, gas mark 3

Using a fan-assisted oven? Click here


You will also need two 18cm by 4cm Delia Online Loose-based Sponge Tins or similar, lightly buttered and bases lined, plus two wire cooling trays.  Read more about tins and liners here.

The Delia Online Bakeware range is now available online, and you can buy our Delia Online Sponge Tins with Loose-base, and washable and reusable Bake-0-Glide Sponge Tin Liners direct from Silverwood.

Click here for the liners
Click here for the tins

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