Coffee sandwich cake

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• Butter or margarine (for the cake)170 g
• Caster sugar170 g
• Large eggs3
• Self-raising flour170 g
• Instant coffee (for the cake)Dissolved and cooled1 tbsp
• Icing sugar225 g
• Butter or margarine (for the icing)100 g
• Instant coffee (for the icing)Dissolved in hot water½ tbsp
• Strawberry jamOptional
• Walnuts or cherriesOptional, to decorate

1. 1

   Set the oven to 180°C (160°C fan). Butter and line two 18 cm sandwich tins. Whisk the sugar and butter in a bowl until very pale and fluffy.

2. 2

   Beat the eggs with a fork in a mug, then add them to the mixture bit by bit, with 1 tbsp of the flour each time. Keep back most of the flour. Once the eggs are mixed in, gently fold in the rest of the flour.

3. 3

   Fold in the dissolved coffee, divide between the tins and bake for 25-30 minutes, until risen, firm and a skewer in the centre comes out clean. Cool in the tins for 5 minutes, then turn out onto a rack and leave to cool fully. The sponges can be frozen at this point.

4. 4

   While they cool, beat the icing sugar and butter together until light and fluffy, then beat in the dissolved coffee. Cover and keep aside until you are ready to ice.

5. 5

   Coat the underside of one sponge with half of the icing, and the underside of the other with jam, if using. Sandwich them together and cover the top with the remaining icing. If you like, finish with walnuts or cherries.