Walnut Mocha Cake

A plain butter cake given its character by strong coffee and walnuts, finished with a soft white icing. The original leans on a general "butter cake method" given elsewhere in the book, so the mixing order is worth spelling out.

• Coffee infusionThis means strong brewed coffee, cooled, rather than instant granules or a coffee extract. Let it come to room temperature before it goes into the batter, or the creamed butter will loosen and separate.
• Butter cake methodCream the softened butter with the sugar until pale, add the coffee alternately with the flour sifted with the baking powder, then fold in the stiffly beaten egg whites last. Adding the whites at the end is what keeps a whites-only cake light rather than tough.
• OvenThe text gives no oven direction of any kind. A moderate oven, around 350F, is the usual modern equivalent for a butter cake of this type.
• Pan and timeThe recipe specifies neither. The quantities would fill about one 8-inch square or round layer, or two thin layers; reckon on roughly 30 to 35 minutes for a single pan and 20 to 25 for thin layers, until a tester comes out clean.
• Walnuts"Walnut meats" is simply shelled walnuts. Toss the broken pieces in a spoonful of the measured flour before folding them in so they do not sink; toasting them first sharpens the flavour against the coffee.
• Confectioners' Frosting with creamAn uncooked frosting of confectioners' sugar worked to a spreading consistency with the cream, flavoured with vanilla; the actual proportions are in the frosting recipe the text cross-refers to. Failing that, something like 2 cups sugar to 3 tablespoons cream, adjusted so it mounds on the spoon rather than runs.
• YieldOne modest cake, eight to ten small servings. Best frosted the day it is served.