Golden Syrup Sponge Recipe - Cake & Cookie Recipes

Cake & Cookie Recipes > Golden Syrup Sponge

How to make golden syrup sponge:

No beating or creaming is needed to make this delicious sponge. This cake is simplicity itself.

Ingredients

2oz butter
2oz sugar
4 tablespoons golden syrup
1 egg beaten with 2 tablespoonfuls of milk
4oz self raising flour
(see measure conversions for more information)

Method

- Put the butter, sugar and syrup into a saucepan over a low heat.
- Stir gently until all ingredients are mixed together.
- Stir a little of the egg mix into the butter mix .
- Fold in a little of the flour.
- Repeat until all of the egg mix and all of the flour are used up.
- Mix well and turn into a well-greased sandwich tin.
- Bake at 180 degrees C. for 35 minutes.
- Cool on a wire rack.

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Comment Script

iv used this recipe but made it into cupcakes

#28 - kirsty - 05/16/2012 - 05:24

can you use this same recipe to make muffins?

#27 - brittany - 01/29/2012 - 03:21

did anyone's mixture seem really sticky and glooopy and hard to put into a cake tin?

#26 - Han - 01/19/2012 - 11:16

i think it tasted very sickly

#25 - Helena - 12/28/2011 - 02:36

I use a similar method for gingerbread cake. leave pan contents to go cool before adding egg and milk mix then mix with sieved flour..looks like this will make 1pound loaf tin size...cant wait to try it..

#24 - bev - 11/04/2011 - 06:39

Tried this without the egg (needed a quick recipe using golden syrup instead of a large quantity of sugar, and forgot we didn't have eggs.) Used two bananas instead of the egg, and a lot more milk as the mix started cooking in the pan (so I reckon around 100 - 150ml.) Added some nuts, and cooked it for 25 minutes in a 25cm pan. Hey presto, banana-nut brownies, which were gone while they were still warm. I will try the real recipe when I've got eggs, but in the meantime if you're short on eggs and well-stocked on bananas, this works pretty well.

#23 - Mel - 08/06/2011 - 14:27

Roughly how many people does this serve? I've noticed that several people doubled up the amounts, just wondering if i should do the same? Thanks in advance!

#22 - Letty - 06/19/2011 - 04:44

Easy to make and a great treat, thumbs up on this one.

#21 - steven - 05/12/2011 - 03:53

very easy to make and tastes superb

#20 - tabz - 04/04/2011 - 03:36

Best cake mix ive ever tasted. just waiting on the cake, lush :)

#19 - Jeremy - 03/21/2011 - 12:31

Very easy to maker and tastes delicious!!! I put chunks of chocolate in the bottom of the tin too and that was a tasty surprise! It is niced served warm with cream.

#18 - Becky Lou - 03/13/2011 - 06:31

The single best cake batter I have ever had! Still waiting for the actual cake though!!

#17 - charlotte smith - 03/12/2011 - 09:19

For info to G.W.D. whether it is an "american cup" or not really doesn't matter, just as long as you use the same cup for all measurements. It's more about relative weights than absolute weights.

#16 - Mark - 02/20/2011 - 08:15

ive just made it..it's in the oven.....i've doubled up and the mixture looks lovely...fingers crossed!..lol

#15 - Chelle - 02/12/2011 - 07:38

just made it tastes good!!!!

#14 - leon - 01/26/2011 - 05:33

OMG.great taste and very easy to make.but where can you get an "american cup".

#13 - G.W.D - 01/02/2011 - 10:17

absolutely delicious and very easy to make

#12 - mumof4 - 11/13/2010 - 12:32

Just made cake and it is very nice. It was very quick. Just two mistakes made - I tried to take cake out too early so it kind of broke the other thing is I think that the amount of syrup should be reduced, 4 tbs is a bit too much.

#11 - Soso - 10/21/2010 - 13:21

just made it and it was perfect, waiting for it to cool down now :)

#10 - cakemaker - 10/17/2010 - 11:53

I added mixed spice and it was super!

#9 - Sam - 08/12/2010 - 10:07

I followed this recipe exactly but after 35 mins it still hasn't cooked through (and I had preheated!) I don't understand...

#8 - Claire - 08/10/2010 - 16:55

really easy to make but should state what size tin to use as mine was too big (24") so next time i will double up

#7 - amy buttons - 07/31/2010 - 11:49

WILL THESE AMOUNTS DO A 1 POUND TRAY??

#6 - J-MEZ - 07/08/2010 - 12:43

Really nice
My first atempt went a bit dogey
But I tried it again and I doubled the mixture
And it tastes fantastic!!!!! :)

#5 - Ollie Moreton - 06/26/2010 - 08:26

Just made this - it tastes fine, but I think my tin was a bit big for the amount of mixture used, so next time I'm going to make double!

#4 - Elle - 03/10/2010 - 11:48

it works! it tastes ok, having just come out of the oven, letting it cool now... may need to add tons of syrup on top mind ^_^

#3 - chocolatekittykatt - 11/22/2009 - 05:13

Had a bit of a disaster. Cake came out of the oven all flat and blackened. I did use S/R flour and set temp at 180C and was only in for 25 mins. Still, at least the inside of the cake tastes ok.

#2 - cakeless wonder - 11/21/2009 - 12:24

dont leave it in the saucepan after you mix the ingredients for too long it will start to turn into a cake like mine and you cant fold it into the baking tray

#1 - jamie - 10/05/2009 - 10:25

spot on so easy to make and tastes really good.

#0 - mike medini - 09/03/2008 - 04:15


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