Golden syrup impossible cake
Indulge in the delightful simplicity of Golden Syrup Impossible Cake! This magical dessert features a rich, golden syrup flavor, achieved with just a few pantry staples. With a blend of eggs, butter, self-raising flour, vanilla extract, and milk, this cake miraculously separates into a custard base and fluffy top as it bakes. Perfect for any occasion!
- 21 May 2024
- Cook time 60 min
- Prep time 195 min
- 8 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 0.28g | 1% |
| Sugar 4.02g | 4% |
| Fat | |
| Fat 15g | 17% |
| Saturated 7g | 25% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 100mg | 18% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 0.22mg | 1% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 1.13ug | 1% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.54mg | 5% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 150mg | 4% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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