Name: Walnut Victoria sandwich cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g butter at room temperature; 210.00 g castor sugar; 3.00 eggs extra-large; 5.00 ml vanilla essence; 300.00 g flour cake; 15.00 ml Baking powder; 100.00 ml water; 100.00 ml milk; 100.00 g walnuts chopped; 90.00 g butter at room temperature; 250.00 g icing sugar sifted; 20.00 ml nescafé instant coffee granules; 30.00 ml water boiled; 30.00 ml amaretto liqueur; icing sugar to garnish

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Ingredients (15)

200.00 g	butter — at room temperature
210.00 g	castor sugar
3.00	eggs — extra-large
5.00 ml	vanilla — essence
300.00 g	flour — cake
15.00 ml	Baking powder
100.00 ml	water
100.00 ml	milk
100.00 g	walnuts — chopped

ICING

90.00 g	butter — at room temperature
250.00 g	icing sugar — sifted
20.00 ml	nescafé instant coffee granules
30.00 ml	water — boiled
30.00 ml	amaretto liqueur
	icing sugar — to garnish

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Method:

CAKE: Preheat oven to 180 ºC. Line the bases of two 20 cm diameter cake tins with greaseproof paper and grease the edges. Beat the butter and sugar until light and creamy. Beat in the eggs one at a time beating very well after each addition until the mixture becomes aerated. Sift flour and baking powder together and fold half the mixture into the creamed butter and sugar. Gently stir in the water and vanilla and then fold in the remaining flour and nuts. Gently stir in the milk, being careful not to
overmix. Divide the mixture between the two baking tins and bake in preheated oven for 30 minutes. Cool in tins for 5 minutes before turning out onto a cooling rack. ICING: Beat the butter, icing sugar and coffee granules together, adding the liquid as required, to give a light and fluffy icing. Sandwich the icing between two cakes and dust the top of the cake generously with icing sugar. Serve with a freshly brewed pot of tea.