HOW TO MAKE GOOD INSTANT COFFEE RECIPES

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Steps:

• Add a teaspoon of NESCAFÉ Gold Instant Coffee to your cup. If you like sugar you can add it now. 
• Carefully pour the hot boiled water over the cup contents almost to the top. Stir to ensure coffee and sugar are fully dissolved.
• Add your milk, cold from the fridge and stir. 
• Taste your coffee. For a stronger  taste add more coffee next time,  for milder add less.
• Remember to take care with hot liquids and they must always be kept away from children.