The layers of the cake are plain coffee sponge ,
and the cream is swirled with butterscotch
custard. Sandwiched, and topped with cream
and butterscotch custard and walnuts.
1 tblsp.instant cofee
2 cups flour
pinch of salt
1/2 tsp. vanilla
2 cups sugar
1cup boiling water
2 tsp.baking powder
1 cup chopped walnuts
Mix coffee in boiling water.
Sift flour,baking powder and salt.
Separate the yolks from the whites of egg.
Beat the egg whites untill stiff .
Add in the egg yolks and the sugar,and the
coffee decoction gradually .
Fold in the flour and walnuts(do not beat),
beginning with the flour and ending with the
Blend evenly.Pour into a greased baking tray or
two trays(so you needn’t have the hassle of
cutting the cake equally into two) and bake in a
moderate oven for 30 minutes.
200 gm cream
2-3 tbsp powdered sugar
Beat till stiff , and use
For the custard
2 tbsp butter
1/4 cup sugar
3/4 cup milk mixed with 2 tbsp cornflour
Melt the butter and sugar on a medium flame,
without stirring , till sugar melts and you get a
nice brown colour.
Slowly add in the milk ,and mix till the sugar
and milk blend to give a thick custard .
Allow to cool and pour over the icing creating