Preheat oven to moderate 180oC.
Brush two shallow, 20cm round sandwich tins with melted butter or oil.
Line bases with paper, grease the paper.
Dust the tins lightly with flour,
shake off excess.
Sift flour and cocoa three times onto
greaseproof paper. Using electric beaters, beat eggs in small mixing
bowl for 5 minutes or until thick and pale.
Add sugar gradually, 1 tablespoon at
at time, beating constantly until it has dissolved and the mixture is
pale yellow and glossy. Transfer mixture to a large mixing bowl.
Using a metal spoon, fold in butter,
milk and flour quickly and lightly.
Spoon mixture evenly into prepared
tins. Bake for 20 minutes or until the sponges are golden and shrink
from the sides of the tins. Leave sponges in tins for 5 minutes before
turning onto wire rack to cool.
To make Vienna Cream - Using
electric beaters, beat the butter in the small bowl until light and
fluffy. Add sifted icing and cocoa, beating for 8 to 10 minutes or until
mixture is smooth and fluffy. Add milk and continue beating for 3
Spread one sponge with half the Vienna
Cream. Place remaining cream in a piping bag and pipe rosettes of cream
around the edge of the sponge. Place other sponge on top.
To make Glace Icing - Combine
sifted icing sugar and coffee powder with melted butter and sufficient
water to form a firm paste. Stand bowl in pan of simmering water,
stirring until icing is smooth and glossy; remove from heat.
Spread the icing over cake using a
flat-bladed knife. Decorate with the walnut halves. Allow the icing to
set before serving.