Syrup Sponge Cake || Recipe

Syrup Sponge Cake Recipe

Syrup Sponge Cake Recipe

In honour of Great British Bake Off (the original!) and the fact I baked a cake today, I thought I would share with you, my favourite baking recipe.

It is extremely unhealthy and why I love it! But also really quick and simple to make. Think of it as a Victoria Sponge without the hassle of making the cream and spreading the jam.


150g Self-Raising Flour

150g Caster Sugar

150g margarine/unsalted butter – leave out for 10 minutes or so beforehand so it is soft

½ teaspoon Vanilla extract

3 Medium Eggs

100g or 3 tablespoons of golden syrup, plus 2/3 tablespoons to drizzle


      A bowl
      An electric whisker
      A spoon
      Either a rectangular bread tin or a round non-stick cake pan (whatever you prefer)


1.    Pre-heat the oven to 180c/325f/gas 3. Place your tin of choice on a baking tray with greaseproof paper inside the tin.
2.    Add the flour, sugar, margarine/butter, eggs, vanilla and 3 tablespoons of golden syrup into a bowl.
3.    Whisk until creamy.
3B – lick the Golden Syrup spoon after use!
4.    Spread/Pour the mixture into the baking tin and place the full – but not overflowing – tin into the preheated oven for 30-40 minutes until golden and the skewer comes away clean when you poke it inside the cake.
4B – I recommend turning the oven off but leaving the cake inside it whilst you prepare the next step.
5.    Put some golden syrup – max of 3 tablespoons – into a pan and heat it on the lowest setting on the hob, until runny and easy to move. Remove cake from oven and poke several holes in it with the skewer as the syrup warms.
6.    Pour the syrup from the pan over the cake and use knife or smoothing tool to cover the cake in syrup.
7.    Leave to cool for an hour then remove cake from the tin.
8.    SERVE!
Easy aswell…syrup cake. But it tastes amazing!
Love Ellie x

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