Golden syrup impossible cake
Golden syrup impossible cake is a unique dessert featuring a creamy custard layer beneath a light, fluffy cake, enhanced by the rich, caramelized flavor of golden syrup. This easy-to-make cake results in a delightful treat perfect for any occasion.
Cook time 60 min
Prep time 195 min
Ingredients:
4 eggs1/2 cup butter
1/2 cup self-raising flour
1/3 cup vanilla extract
2 cups milk (1% fat)
Golden syrup impossible cake is a delightful and unique dessert that combines a creamy custard layer with a light, fluffy cake. This recipe is surprisingly simple to make, and the result is a delicious treat that's perfect for any occasion. The use of golden syrup adds a rich, caramelized flavor that pairs beautifully with the vanilla and buttery elements in the cake.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or pie dish generously with butter. Ensure the pan is well-greased so the cake doesn’t stick.
- In a large mixing bowl, break the eggs and beat them until they become light and frothy. You can use a hand whisk or an electric mixer for this step.
- While continuing to whisk, gradually add the melted butter to the eggs. Make sure the butter is cooled slightly so it doesn’t cook the eggs.
- Next, add the self-raising flour and vanilla extract into the egg mixture. Whisk until combined thoroughly.
- Slowly pour in the milk while continuously whisking the mixture. The batter will be quite liquid, which is normal.
- Pour the combined mixture into the prepared cake pan. The batter will be liquid and may look unusual, but don't worry—it’s supposed to be that way!
- Place the pan in the preheated oven and bake for 50-60 minutes. The cake is ready when the top is set and a golden brown color. You can check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan on a wire rack for about an hour.
- Once cooled, you can slice the cake and serve it. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Golden syrup impossible cake is a simple and elegant dessert that's sure to impress any crowd. With its distinct layers and rich flavor, it's a wonderful addition to your baking repertoire. By following these tips and taking the time to prepare the ingredients correctly, you'll create a beautifully textured cake that's as pleasing to the eyes as it is to the taste buds. Enjoy your delightful, caramel-infused creation!
Golden syrup impossible cake FAQ:
Use a 9-inch round cake pan or a pie dish for this recipe. Ensure the pan is well-greased to prevent sticking.
Bake the cake at 350°F (175°C) for 50-60 minutes. It’s done when the top is set and golden brown; a toothpick inserted in the center should come out clean or with a few moist crumbs.
Yes, store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
If you don’t have self-raising flour, you can make your own by combining 1/2 cup all-purpose flour with 1/2 teaspoon baking powder. Sift them together before use.
Check the cake’s doneness by inserting a toothpick in the center. It should come out clean or with just a few moist crumbs. The top should also appear set and golden brown.
Tips:
- Preheat your oven to 180°C (350°F) and prepare a baking dish by greasing it well to prevent sticking.
- Use room temperature ingredients, especially the butter and eggs, for better mixing and a smoother batter.
- Gradually add the milk to the mixture while stirring to achieve a well-combined, lump-free batter.
- To achieve the perfect layering effect, pour the batter into the cake tin gently and evenly.
- Bake the cake in a water bath by placing the cake tin in a larger pan filled with hot water. This helps to cook the custard layer evenly and prevents the cake from drying out.
- Allow the cake to cool completely before slicing to ensure the layers set properly.
Nutrition per serving
8 ServingsCalories 200kcal
Protein 6g
Carbohydrates 11g
Fiber 0.28g
Sugar 4.02g
Fat 15g
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