Golden Syrup Sponge

After contemplating our finances, and wondering what we can do to keep our outgoings down, I decided that the cheapest way we can all have our cake and eat it too (literally) would be to make our own treats.

Here’s a gorgeously light and fluffy cake, that takes about 40 minutes from start to finish, and I worked out that it cost about 45p to make.

Ingredients

100g soft brown sugar

200g butter or marg, softened

2 eggs

2 tablespoons solden syrup

200g self-raising flour

Vanilla essence

Method

  1. Preheat your oven to 170C (150C for fan assisted).
  2. Grease your cake tin and line the bottom with a sheet of baking paper, or line your cupcake tray with paper cases.
  3. Cream together the butter and sugar.
  4. In a separate bowl, whisk together the eggs, golden syrup and a few drops of vanilla essence, then pour in to the butter-sugar mix.
  5. Using a large, metal spoon, fold in the flour, a small amount at a time.  To ensure a fluffy cake, sprinkle the flour from a height.
  6. Pour the mix in to your cake tin / paper cases.
  7. OPTIONAL – Sprinkle a little more soft, brown sugar or coloured sprinkles on the top of the cake(s).
  8. Place in the preheated oven for approximately half an hour, or until a skewer (or sharp knife) comes out clean.
  9. Allow the cake to cool slightly in the tin (approximately 10 minutes) before turning out on to a cooling rack (don’t forget to remove the baking paper from the base).

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Such a quick and easy recipe, and a major hit with the hubby and my Gning ūüôā

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Coffee Sponge Cake with Bailey’s Butter Frosting

This was made for my dad’s birthday. ¬†It is a recipe that I’ve used before, but previously it was only used in a large batch of cupcakes. ¬†The larger cake, however, has turned out wonderfully.

Ingredients – Cake

8oz butter

8oz soft light brown sugar

4 large eggs

50ml strong coffee

8oz self-raising flour

Ingredients – Frosting

15oz icing sugar

10oz butter

4 tbsp Bailey’s

Method – Cake

1.  Preheat the oven to 180C (160C for fan assisted ovens) and grease 2x20cm baking tins.

2.  Cream the sugar and butter together in a large mixing bowl.

3.  Add the eggs, one at a time, ensuring that each is fully blended before adding the next.

4.  Add the coffee (I used 4 tsp coffee to 50ml boiling water) and mix throroughly.

5.  Sieve the flour in, holding the sieve as high as possible to allow a lot of air to join the mixture.

6.  Spoon the mixture evenly into the two greased baking tins.

7.  Bake in the oven for approx. 40 minutes (or until cooked).  A trick I have learned here is not to open the oven door until at least 30 minutes in to the cooking time.  This ensures a thorough cooking right the way through the cake without disturbing it too much.

8.  Allow the cakes to cool in the tin for approx. 5-10 minutes before turning out on to a cooling wire.

Method – Frosting

1.  Cream the butter in a mixing bowl.

2. ¬†Add the icing sugar gradually. ¬†I took 7 ‘helpings’. ¬†Ensure each ‘helping’ is mixed thoroughly before adding the next part.

3. ¬†Add the Bailey’s (don’t forget to pour a glass for yourself!).

Method – Putting it together

1.  On one of the cakes, cover the top with some frosting.

2.  Add the second cake on top.

3. ¬†Use the rest of the Bailey’s butter frosting to completely cover the cake.

Enjoy!

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