Heat oven to 180°C or gas mark 4. Line 3 medium sized rectangular baking tins with baking parchment. If you don’t have three you can cook each batch separately
In a large bowl, beat the butter and sugar together until it is smooth. Add the eggs one at a time, and slowly sieve in the flour. Mix together until it is well combined.
Stir in the baking powder, vanilla essence and half of the coffee. Combine the ingredients together until all lumps are gone.
Divide your batter evenly among the three baking tins and pour in making sure you smooth down the top.
Place in the oven for 30 minutes or until it is golden. To test if it is cooked through, place a knife in the centre of the sponge and if it comes out clean it is cooked.
When it is ready, remove from the oven and allow to cool on a wire rack.
To make the filling, mix the icing sugar, coffee powder and butter together.
Smooth the filing on one sponge and place another sponge layer on top. Repeat again until the all three layers are on top.
Smooth any leftover butter icing on top and garnish with almonds.
Cut into slices before serving.