You need 3 x 20cm round sandwich tins.

Oven: 170°C / 325°F / Gas 3, for 25-30 mins

For the sponges:

225g Shipton Mill Soft Cake & Pastry flour
1 tsp baking powder
225g caster sugar

225g unsalted butter
100g walnuts, chopped
4 eggs, beaten
1 tbsp espresso coffee (optional, leave out if you just want walnut cake)

For the frosting:

125g unsalted butter, softened
1/2 tsp vanilla extract
250g icing sugar, sifted
2 tbsp espresso coffee (replace with milk if you don’t want coffee)

For the sponges:
Mix all the dry ingredients except the sugar in a bowl. Set aside. Beat the butter and sugar until pale and fluffy, gradually add the egg. Then mix in the dry ingredients and give it a really good mix until well mixed and fluffy. My butter mix sometimes splits but is fine when you add the dry ingredients. Divide between the three tins evenly and bake.

For the frosting:
Beat the butter until fluffy, add the vanilla extract and sifted icing sugar together with coffee or milk. Beat until light and fluffy.

On the cooled sponges spread between the layers and top and sides or however you wish to decorate. I used extra walnuts that I blitzed and pushed them into the frosting.