Ingredients Jump to Instructions ↓

  1. For the Sponge Cake:

  2. 1 tablespoon golden syrup

  3. 250ml milk

  4. 1 teaspoon bicarbonate of soda

  5. 115g butter

  6. 200g caster sugar

  7. 1 egg

  8. 190g plain flour

  9. 1 teaspoon baking powder

  10. 1 pinch salt

  11. 2 teaspoons vanilla extract

  12. 1 tablespoon unsweetened cocoa powder

  13. For the Caramel Icing:

  14. 30g butter

  15. 4 tablespoons dark brown soft sugar

  16. 1 tablespoon milk

  17. icing sugar as needed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Line 20cm round tin with baking parchment.

  2. In a small saucepan melt the golden syrup, milk and bicarbonate of soda. Set aside to cool.

  3. Cream together butter and sugar until light and fluffy. Beat in the egg, then add the cooled golden syrup mix. Stir.

  4. Sift the flour, baking powder and salt into the creamed mixture. Stir and add vanilla extract.

  5. Pour 1/2 the batter into the cake tin. Add cocoa powder to the reamining batter and mix well.

  6. Pour chocolate batter over the plain batter and swirl through with a knife or wooden skewer.

  7. Bake in preheated oven for 40 minutes. The cake is done when a skewer is inserted to the cake comes out clean. Let cool.

  8. To make the caramel icing: Melt the butter in a small saucepan. Add the dark brown soft sugar and milk. Bring to the boil. Remove from the heat and add enough icing sugar to make a nice consistency for icing.

  9. Spread the cake with icing once cooled.


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