Coffee and Pecan Cake

What

For the sponge cake:
175g self raising flour
1 1/2 tsp baking powder
175g soft light margarine
30g of granular Canderel
3 large eggs, separated
3 tsp instant coffee mixed with 2 tbsp boiling water
75g pecan halves, finely chopped

For the filling and topping :
1tbsp instant coffee powder
4 tbsp of granular Canderel
3 tbsp coffee liqueur (optional)
100ml low fat creme fraiche
100ml low fat whipping cream, beaten until thick

How

Preheat the oven to 170C/Gas mark 3, then line two 20cm sandwich tins with baking parchment.

Place the flour, baking powder, margarine, granular Canderel and egg yolks in a large bowl and whisk everything together with a hand whisk until you have a smooth well combined mixture. Then fold in the coffee and chopped pecan nuts.

Clean the beaters and whisk the egg whites until they form soft peaks. Fold into the mixture.

Divide between the two tins and bake for about 30 minutes.

For the filling, simply mix together the coffee powder, granular Canderel, and coffee liqueur if using, and stir into the creme fraiche. Whip your cream until thick, then fold in.

Turn out one half of the sponge cake onto a serving plate and spoon over half the coffee cream. Place the other sponge cake on top and spread over the remaining cream. Decorate with extra pecan nuts.