This is a simple but delicious alternative to the classic Victoria Sandwich that’s perfect for coffee time.
4 large eggs
2 heaped teaspoons instant coffee granules
225 g (8 oz) softened butter
225 g (8 oz) caster sugar
225 g (8 oz) self-raising flour
2 level teaspoons baking powder
FOR THE FILLING AND TOPPING
50 g (2 oz) softened butter
175g (6 oz) sifted icing sugar
1 tablespoon coffee essence
1 tablespoon milk
1 Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 in) sandwich tins then line the base of each tin with baking parchment.
2 Break the eggs into a large bowl, beat with a fork then stir in the instant coffee until dissolved. Add the remaining ingredients and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
3 Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutesthen turn out, peel off the parchment and finish cooling on a wire rack.
4 To make the butter cream filling and topping, blend together the butter, icing sugar and coffee essence until smooth, adding the milk if necessary. When the cakes are completely cold, use half the butter cream to sandwich the cakes together. Spread the remaining butter cream on top.
Instead of the coffee essence in the icing, you can use 1 heaped teaspoon of instant coffee granules dissolved in 1 tablespoon of hot water.
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