Before you start
A proper British tea-room cake: two layers of soft coffee sponge sandwiched and topped with coffee buttercream and walnut halves. Instant espresso powder gives the deepest coffee flavour without adding liquid.
Everything you need
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1¾ cups (219 g) all-purpose flour
- ¾ cup (90 g) walnuts, chopped
- 4 large eggs
- 2 tbsp espresso powder
- 2 tsp baking powder
- ¼ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 175°C / 350°F and line two 20 cm round tins. Dissolve the espresso powder in 2 tbsp hot water and cool.
For this step
- 2 tbsp espresso powder
- 2 tsp baking powder
-
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then most of the coffee (save some for the frosting).
For this step
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 4 large eggs
-
Fold in the flour, baking powder and salt, then the chopped walnuts.
For this step
- 1¾ cups (219 g) all-purpose flour
- ¾ cup (90 g) walnuts
- 2 tbsp espresso powder
- 2 tsp baking powder
- ¼ tsp fine salt
-
Divide between the tins and bake for 22 to 26 minutes until springy. Cool completely.
-
For the frosting, beat ¾ cup (170 g) butter with 2½ cups (300 g) powdered sugar and the reserved coffee.
For this step
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 tbsp espresso powder
- 2 tsp baking powder
-
Sandwich the layers with frosting, spread more on top and decorate with walnut halves.
Baker's tips
- Use espresso or instant coffee powder, not brewed coffee, so the sponge isn't weighed down with extra liquid.
- Toast the walnuts briefly for a richer, less bitter flavour.
Make it your own
- Bake as a single loaf for 45 to 50 minutes and just top with frosting.
- Swap walnuts for pecans.
Storing & freezing
Airtight at cool room temperature for 3 days. Unfrosted sponges freeze for 2 months.
Frequently asked
How much is a cup of walnuts in grams?
About 120 g of walnut halves per US cup, or roughly 90 g chopped, since chopped nuts pack differently. Use the walnuts converter to be precise.
Can I make it without a stand mixer?
Yes, a hand mixer or even a wooden spoon works. Just make sure the butter is soft so it creams easily.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.