Cakes and Gateaux Recipes - Mocha Victoria Sponge Recipe

  
 

Cakes and Gateaux Recipes - Mocha Victoria Sponge

Ingredients

  • 175g butter

  • 175g caster sugar

  • 3 eggs

  • 175 self raising flour, sifted

  • 15ml strong black coffee

  • 15ml cocoa powder mixed with 15-30ml boiling water

For the coffee butter cream

  • 150g butter

  • 15ml coffee essence or 10ml instant coffee powder dissolved in 15-30ml warm milk

  • 275g icing sugar

Method:

  1. Preheat the oven to 180'C/350"F/Gas 4. Grease and base­line two 18cm/7in round sandwich tins. For the sponge, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour.

  2. Divide the mixture into two bowls. Fold the coffee into one and the cocoa mixture into the other.

  3. Place alternate spoonfuls of each mixture side by side in the cake tins. Bake for 25-30 minutes. Turn out on to a wire rack to cool.

  4. For the butter cream, beat the butter until soft. Gradually beat in the remaining ingredients until smooth.

  5. Sandwich the cakes, base-sides together, with a third of the butter cream. Cover the top and side with the rest.