GOLDEN SYRUP SPONGE CAKE

I sincerely hope you would share the same passion as me!

Golden Syrup has a distinctive caramelised mellow flavour. 

The golden-amber coloured syrup is sweet, thick and translucent.  Made by refining sugar cane or sugar beet.

The sponge cake is light, sticky and moist.

It is best served warm.

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Ingredients

  • 250gm Butter

  • 75gm Light Brown Sugar

  • 425ml Golden Syrup

  • 425g Self-Raising Flour

  • 3 Eggs

  • 10ml Vanilla extract

  • 6gm baking powder

  • 400ml Milk

  • 8” Spring Form Cake Tin, Lined

Step No 1

First melt the butter in a saucepan.
Step No 2

In a separate saucepan add the sugar and the golden syrup.

Step No 3

Pour in the melted butter.

Heat gently, stirring until the mixture is amalgamated.

Set aside to cool.
Step No 4

Whilst the syrup is cooling, add self-raising flour in a mixing bowl, together with the eggs, vanilla extract and baking powder. 

Step No 5

Blitz to bind the ingredients together.
Step No 6

Steadily pour in the milk.

Mix well.

Step No 7

Finally add the cool syrup into the batter mixture.
Step No 8

Mix to a smooth and pourable consistency batter.

Step No 9

Transfer the mixture into the lined cake tin.
Step No 10

Bake in a preheated oven at 140°C/Fan for 1 hour and 5 minutes.

Step No 11

Bake until the cake is golden brown and risen. 

To test the cake is done, insert a skewer into the centre of the cake, the skewer should come out clean.
Step No 12

Best served warm.

Enjoy!