Coffee and Walnut Sponge Cake
"This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years. Now, though, since the advent of mascarpone, the icing is a great improvement...."
INGREDIENTS
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115g self-raising flour
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1 level teaspoon baking powder
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115g spreadable butter
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2 large eggs
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115g golden caster sugar
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1 rounded tablespoon instant espresso coffee powder
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50g walnuts, very finey chopped
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250g mascarpone
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1 rounded dessert spoon instant espresso coffee powder
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1 tablespoon golden caster sugar
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1-2 tablespoons milk
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8 walnut halves
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