Step 1

Start by making the sponge.

Step 2

In a bowl, add the butter and sugar and cream until smooth.

Step 3

Add the eggs, and mix well to incorporate.

Step 4

Add the flour, instant coffee, vanilla extract, baking powder and chopped walnuts, and mix well.

Step 5

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).

Step 6

Grease and flour a round cake tin with detachable walls (mine has a diameter of 20 cm /8 inches).

Step 7

Pour the batter in, and level it with the back of a spoon or a spatula.

Step 8

Bake for 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean.

Step 9

Transfer to a cooling wrack and leave to cool completely.

Step 10

Use a sharp knife to cut the cake in half horizontally.

Step 11

To make the icing, sift the icing sugar, add the soften butter, vanilla extract, expresso coffee and milk, and mix well with a mixer until smooth.

Step 12

Spread half of the icing over the first half of the sponge, top with the second half of the sponge, and ice the top with the remaining icing.

Step 13

Decorate with walnut halves.