How to bake the perfect sponge

Coffee Victoria Sponge with Butter Cream Frosting
Serves 8

175g butter, softened to room temperature
175g caster sugar
3 eggs, preferably at room temperature and lightly beaten
175g self-raising flour
1 tbsp strong instant coffee or espresso powder mixed with 2 tbsp warm water

For the frosting
75g unsalted butter, softened
75g cream cheese, softened
200g icing sugar, sifted
1 tbsp strong instant coffee or espresso powder, mixed with 1 tbsp warm water

1. Prepare 2 x 18cm/7inch cake tins by oiling lightly and lining with greaseproof paper or baking parchment. Preheat the oven to 190C/375F/gas mark 5.
2. Place the butter in a large mixing bowl and whip with an electric whisk for a minute, then add the sugar, continuing to whisk until the mixture is smooth and pale.
3. Slowly add the beaten eggs and whisk until well incorporated, then stir in the coffee.
4. Sift in the flour, folding through until well combined. Spoon evenly between the tins and carefully smooth the top.
5. Bake for 25 minutes or until risen and golden, using the above tips to check for doneness. The cake on the top rack may cook slightly quicker than the one on the bottom - you can either swap them halfway through baking or take them out separately. When cool enough to handle, turn out, remove the paper and finish cooling on a wire rack.
6. To make the frosting, whisk the butter and cream cheese until smooth, then whisk in the sugar and coffee until light and fluffy. Turn one of the cakes upside down onto a serving plate and spread with a third of the frosting. Place the other cake, right side up, on the frosted layer and spread the remaining frosting on the top and sides.