Preheat your oven to 180c, and gather all of the listed ingredients for the sponge
Mix all the ingredients in the bowl of a stand mixer for 2 minutes until the cake batter is fully incorporated and smooth.
Prepare two 8-inch cake tins, greased and lined with parchment paper.
Divide the batter evenly between the two cake tins.
Spread the batter to reach the edge of each cake tin, while flattening the top (use a spoon or spatula).
Place the cake tins in a preheated oven for 20-25 minutes, or until the cake is baked through (insert a toothpick or cake tester into the middle of each cake to make sure the cake is baked through).
Let the cakes cool completely.
The Cream & Walnut Filling
Whisk the cream and sugar together until the mixture forms soft peaks. This will take 2-3 minutes if using a stand or handheld mixer, or several minutes by hand.
Assemble The Cake
Place the first cake on a tray or platter.
Gently slice off the domed top of the cake, so that the top is flat.
Add half of the cream filling to the top of the cake and spread evenly.
Sprinkle with half of the toasted walnuts.
Repeat with the second cake to create a lovely layered Walnut and Coffee Cake.
Chefs Tips
This cake is super simple, you basically can just add all the ingredients into the bowl and mix. You can make the cake look a little fancier by making a double batch of the "Cream Filling" and coating the side of the cake as well.