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treacle sponge cake on a serving plate
cookingwithmykids

Treacle sponge cake

The treacle sponge cake recipe takes a classic pudding and gives it a twist by oven baking it in a loaf tin rather than steaming or microwaving it.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings: 8
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 8 tablespoons (175g) golden syrup
  • 1 tablespoon lemon juice
  • grated rind of 1 lemon
  • 100 g (¼ cup) butter/baking margarine
  • 2 eggs
  • 100 g (½ cup) caster sugar
  • 100 g (½ cup) self raising flour*
  • 1 teaspoon baking powder

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • 1lb loaf tin
  • Wire rack

Method
 

  1. Preheat your oven to 160C / 140C Fan / 325F and grease the base and sides of a 1lb (450g) loaf tin and line it with baking or parchment paper.
Mix the syrup and lemon together
  1. Measure out the golden syrup and add it to a small bowl.
  2. Then, zest and juice the lemon. Add 1 tablespoon of the lemon juice to the golden syrup and mix it in. Set the zest aside for now.
  3. Pour the golden syrup/ lemon juice mixture into the base of your prepared loaf tin.
Make the treacle sponge
  1. Add the remaining ingredients in a large mixing bowl or free-standing mixer. You can do it in any order, but if you do it in the order they are listed you're less likely to miss anything out.
  2. Start by adding the lemon rind you zested earlier, then add the butter or baking margarine if you're using it.
    Crack the eggs into a small bowl, then add them to your mixing bowl.
    Now measure and add the sugar and flour.
    Finally, add the baking powder. Make sure you use your finger to level the top of the teaspoon so that you add just the right amount.
  3. Using the k-paddle of your free-standing mixer, or a hand held whisk, or even wooden spoons, mix everything together until you have a nice smooth batter.
Bake the treacle sponge cake
  1. Pour or spoon the batter into your prepared loaf tin, on top of the golden syrup you added earlier. Spread it down into the edges and corner with the back of a spoon or spatula.
  2. Bake it in the oven for 50-60 minutes. It's ready when it has turned a nice golden brown colour and a skewer, cocktail stick or sharp knife inserted into the middle comes out clean.
  3. Remove it from the oven and leave it in the tin to cool.
  4. Using the baking paper, lift the golden syrup loaf out of the tin and set it on a serving plate. If there is any golden syrup left in the bottom of the tin, you can spoon that on top.

Notes

* If you don't have any self raising flour, swap it for an equal amount of plain or all-purpose flour and add an extra ½ teaspoon of baking powder.