Coffee and walnut sponge cake – the very name conjures images of cozy afternoons and comforting treats. This classic combination offers a delightful balance of rich coffee flavor and the satisfying crunch of walnuts. This recipe isn't just another sponge cake; it's a meticulously crafted experience designed to deliver the perfect texture and taste. Let's dive into creating a coffee and walnut sponge cake that will impress even the most discerning palates.
What Makes This Coffee and Walnut Sponge Cake Recipe Special?
This recipe prioritizes a moist, light sponge infused with the robust aroma of freshly brewed coffee. We use a combination of techniques to achieve this: a simple yet effective creaming method for maximum air incorporation, and the careful addition of strong coffee for a deep, lingering flavor that complements the walnuts beautifully. The walnuts themselves aren't just a garnish; they're an integral part of the cake, adding texture and a delightful nutty element to each bite.
Ingredients:
For the Cake:
- 200g (7 oz) unsalted butter, softened
- 200g (7 oz) caster sugar
- 4 large eggs
- 200g (7 oz) self-raising flour
- 2 tbsp strong brewed coffee, cooled
- 1 tsp baking powder
- 100g (3.5 oz) walnuts, roughly chopped
For the Coffee Buttercream (Optional):
- 100g (3.5 oz) unsalted butter, softened
- 200g (7 oz) icing sugar
- 2 tbsp strong brewed coffee, cooled
- 50g (1.75 oz) walnuts, roughly chopped
Instructions:
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Preheat & Prep: Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and flour two 20cm (8 inch) round cake tins. This ensures the cake releases easily.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is crucial for a light and airy sponge. Use an electric mixer for best results.
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Add Eggs Gradually: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of the flour to stabilize it.
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Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour and baking powder.
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Fold in Dry & Wet: Gently fold the dry ingredients into the wet ingredients, alternating with the cooled coffee, until just combined. Avoid overmixing, as this can lead to a tough cake.
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Add Walnuts: Stir in the chopped walnuts.
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Bake: Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
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Cool: Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Coffee Buttercream (Optional):
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Beat Butter: Beat the softened butter until light and fluffy.
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Add Icing Sugar Gradually: Gradually add the icing sugar, beating until smooth and creamy.
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Add Coffee: Stir in the cooled coffee until fully incorporated.
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Add Walnuts: Fold in the chopped walnuts.
Assembling the Cake:
Once the cakes are completely cool, level the tops if necessary. Spread a generous layer of coffee buttercream (or your preferred frosting) between the two layers, and top with another layer of buttercream. Decorate as desired – more walnuts, chocolate shavings, or even a dusting of cocoa powder all work wonderfully.
Frequently Asked Questions (FAQs)
Can I use ground coffee instead of brewed coffee?
Yes, you can use strong, freshly ground coffee. Use approximately 2 tablespoons of ground coffee and add 2 tablespoons of hot water, allowing it to steep for a few minutes before cooling completely and adding it to the batter.
Can I substitute the walnuts with other nuts?
Absolutely! Pecans, hazelnuts, or almonds would all be delicious substitutes.
How can I store the coffee and walnut sponge cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Store it in an airtight container at room temperature. Make the buttercream the same day you plan to serve it for the best texture and flavor.
What if my cake is too dry?
A dry cake usually indicates over-baking. Next time, check for doneness a little earlier and reduce the baking time slightly.
This recipe provides a detailed guide to creating a truly exceptional coffee and walnut sponge cake. Remember, the key is to use fresh, high-quality ingredients and to follow the instructions carefully for the best results. Enjoy!
