Step 2
To make the sponge, cream together 250g of the butter and 250g of the caster sugar then add the eggs and mix until combined.
Step 3
Add in the flour and baking powder, followed by two of the espressos, and mix until no lumps remain.
Step 4
Gently stir in the roughly chopped pecans and divide the batter evenly between the two or three cake tins, depending on how many you’re using. Use the back of the wooden spoon to level.
Step 5
Bake the sponges for 20-25 minutes until golden and springy to touch and allow to cool completely. If they aren’t springy, put them back into the oven and check again after 5 minutes.