Coffee and Walnut Sponge

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 30 minutes
Serves: 10-12


6 oz/175g butter or margarine
6 oz/175g caster sugar
4 eggs
6 oz/175g S.R. flour
½ tsp baking powder
2 oz/50g crushed walnuts
1 tsp instant coffee, diluted in a little water

4 oz/110g butter or margarine
3 oz/75g icing sugar
1 tsp instant coffee, dissolved in a little water


1. Cream butter and sugar.
2. Add eggs one at a time, beating well in between.
3. Sift in flour and baking powder.
4. Add walnuts and coffee, folding in carefully.
5. Divide between 2 greased and base-lined 8″/20cm diameter sponge tins and bake.
6. Remove from tins and place on cooling tray.

1. Cream together butter, icing sugar and coffee
2. Use to sandwich cooled sponges together.

Uisdean Ross, Hilton, Fearn