An absolute dream of a cake. If you have never tried this you must MAKE IT NOW!

Based on the traditional victoria spoonge cake. Just replace the vanilla essence with some disolved coffee and a handful of walnuts to make this british classic!

• Pre heat the oven to 180C/350F/ Gas 4/5.
• Line the sandwich cake tins with grease proof paper .
• Cream together the butter and the sugar until pale, using the wooden spoon.
• Beat in the eggs.
• Add the dissolved coffee.
• Add the walnuts and stir thoroughly.
• Sift in the flour and then fold it in using a large metal spoon.
• The mixture should be of a dropping consistency - if it isn't, add a little milk.
• Add equal amounts of mixture to the cake tins.
• Bake for 20-25 minutes. There a number of ways that you can tell if a cake has finished cooking.
1. If you insert a skewer into a ready cake it will come out clean.
2. Gently press the top of the cake. If the cake is firm and springs back to position then it is ready.
3. Listen to the cake, if you can hear a lot of bubbling and crackling it is still cooking, if it is quiet its ready!
• Remove from the over and allow to stand for 5 minutes before turning on to a wire rack, removing the greaseproof paper and let it cool.
• Sandwich the cakes together with jam.