Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
Beat in the eggs one at a time.
Sieve the flour into the bowl and stir.
Add the coffee and stir until everything is well combined. If necessary add a few drops of water so that the cake batter just drops off a spoon.
Divide the mixture between the prepared tins and bake for 20-25 minutes. If a cocktail stick pressed into the centre of the cake, comes out clean it is cooked.
Turn out the sponges onto a wire rack and leave to cool.
Spread the cream cheese on one sponge layer and place the second sponge layer on top.
Sieve icing sugar over the top of the cake.
2x 20cm/8" round baking tins
190°C, Fan 170°C, 375°F, Gas 5
Fabulous cake. It rose evenly, tasted great, and the recipe adapts easily for a vanilla victoria sponge or cup cakes using a teaspoon of vanilla essence plus enough milk to make the liquid up to 2 tablespoons.
17 Dec 2017
Have used this recipe for years with and ordinary butter cream filling and love it without the coffee for a victoria sponge with jam filling.
11 Oct 2017
Very disappointing - cake hardly rose and was very greasy. Wouldn't consider myself a star baker but previous attempts at baking have turned out better.