Coffee Sponge Cake with a Coffee Buttercream filling.
Preheat the oven to 170C/Gas 4.
Line the base of two cake sandwich tins (20cm) with discs of baking parchment.
Place the butter and sugar into a deep mixing bowl and beat well either with a wooden spoon or easier to use an electic hand mixer. Beat until light and fluffy.
Break the eggs into a bowl and lightly whisk with a fork.
Slowly add the eggs a little at a time to the butter and sugar mixture, beating well as you go.
Fold in the sifted flour and finally the dissolved coffee, stirring until thoroughly blended.
Divide the mixture between the two tins and level the tops with the back of a spoon.
Bake in the centre of the oven for 25-30 minutes until risen and golden brown. The cake will spring back when lightly pressed.
Leave to cool in the tins for a few minutes then turn out onto a wire rack and leave to cool.
To make the icing, whisk together the softened butter and icing sugar, adding the dissolved coffee as you go.
Use half the icing the sandwich the cakes together, using the other half to decorate the top.