Ingredients

• Cake:

  230g self-raising flour
  2 tsp baking powder
  230g softened unsalted butter
  4 large eggs
  230g golden caster sugar
  2 tsp LittlePod coffee extract

  ---

  Icing:
  250g mascarpone
  150g icing sugar
  1-2 tsp LittlePod coffee extract
  Walnut halves

Method

1. Pre-heat the oven and grease and line two 18cm sponge tins.
2. Sift the flour and baking powder together into a large bowl. Hold the sieve high to bring air into the flour.
3. Add the softened butter and sugar and whisk, then add each egg slowly and mix using an electric hand whisk.
4. Add the coffee extract and combine into the cake mixture.
5. Divide the mixture into the lined cake tins and level using a palette knife or the back of a spoon.
6. Bake for 25 mins until the sponges are cooked through. Check the with a knife or skewer. This should be clean after being inserting into the cake.
7. Make the coffee cream while the cakes are cooling. Put the mascarpone, icing sugar and coffee extract into a large bowl and whisk with an electric whisk. If the coffee cream becomes too thick, add a tablespoon of milk. The cream should be smooth and spreadable.
8. Decorate the cooled cake with the coffee cream filling. Add cream on the top and use the walnut halves to decorate.