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    Delia's Coffee and walnut sponge cake

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    Delia's Coffee and walnut sponge cake

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes, plus cooling

    Ingredients

    115g self-raising flour
    1 level teaspoon baking powder
    115g spreadable butter
    2 large eggs
    115g golden caster sugar
    1 rounded teaspoon instant espresso coffee powder
    50g walnuts, very finey chopped

    For the filling and topping
    250g mascarpone
    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 170ºC, gas mark 3

    Equipment:  Two 18cm by 4cm sponge tins, lightly buttered and bases lined, plus two wire cooling trays. 

    Method

    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.

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    Recipe taken from Delia's Cakes, Hodder & Stoughten 2013. © Delia Smith 2013 

    To watch this recipe video, click here

    See also: Delia's Swiss Roll

    For more information about Delia's online cookery school go to www.deliaonline.com 

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