Sticky Toffee Sponge Cake Recipe
If you are looking for a luxurious dessert that is delicious and indulgent, then this sticky toffee sponge cake recipe is perfect for you. This cake is a classic British dessert that is sure to impress your friends and family. It is moist, sweet and sticky, and the perfect way to indulge after a meal. This recipe is easy to make, and you can even make it a day ahead for convenience.
Ingredients
For the cake, you will need: 2 cups of self-raising flour, 1 cup of butter, 1 cup of light brown sugar, 2 eggs, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, and ½ cup of golden syrup. For the toffee sauce, you will need: 1 cup of light brown sugar, ½ cup of butter, 1 teaspoon of vanilla extract, and ½ cup of double cream.
Instructions
The first step is to preheat your oven to 350°F (180°C). Grease and line an 8-inch round cake tin with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and golden syrup. Sift in the flour and baking powder, and fold in until fully combined. Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Making the toffee sauce
In a small saucepan, melt the butter and sugar together until the sugar has dissolved. Remove from the heat and stir in the vanilla extract and double cream. Allow to cool for 10 minutes before pouring over the cooled cake. Decorate with toasted pecans for a final touch.
Serving
Serve your sticky toffee sponge cake with a dollop of whipped cream or vanilla ice cream. This cake also tastes great when served with a cup of coffee or tea. It is sure to be a hit with everyone!
Nutrition
This recipe yields 8 servings. Each serving of sticky toffee sponge cake contains approximately 312 calories, 12.6g of fat, 43.6g of carbohydrates, and 2.6g of protein.
Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cake tightly in plastic wrap, then place it in a freezer-safe container. The cake will keep for up to 3 months in the freezer. To defrost, place the cake on the kitchen counter for a few hours before serving.
Tips and tricks
To make the cake extra moist, add ½ cup of finely chopped dates to the cake batter. If you don’t have any self-raising flour, you can make your own by combining 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. If you don’t have golden syrup, you can substitute with honey or molasses. The toffee sauce can be made a day ahead and stored in an airtight container in the refrigerator.
Conclusion
This sticky toffee sponge cake recipe is sure to be a hit with everyone. It is sweet, moist and sticky, and the perfect way to indulge after a meal. This recipe is easy to make, and you can even make it a day ahead for convenience. Give this recipe a try and you won't be disappointed!
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