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Golden syrup impossible cake recipe



This layered dessert doesn’t require much effort – it does all the work by itself with just six ingredients! The magic happens while it is cooking, giving you distinct layers of gooey goodness. Serve with a dollop of cream to cut through the sweetness, a scoop of vanilla ice cream or a drizzle of custard for an easy but impressive dessert.

3h 15m prep
1h cook
8 servings

6 Ingredients

– 4 eggs, at room temperature, separated

– 125ml (1/2 cup) golden syrup, plus extra, to serve

– 125g butter, melted, cooled

– 75g (1/2 cup) self-raising flour

– 50g (1/3 cup) custard powder

– 500ml (2 cups) milk, warmed

5 Method / Steps

Step 1

Preheat oven to 160C/140C fan-forced. Place a large square of foil on a clean work surface. Top with a square of baking paper. Release the base from a 20cm (base size) springform pan. Invert the base then line the base with the foil and then the baking paper. Secure the base back in the pan, allowing the foil and baking paper to overhang the edge. Grease the side of the pan.

Step 2

Place the egg yolks and golden syrup in a large bowl. Use electric beaters to beat for 2-3 minutes or until pale and thickened slightly. Gradually add the butter, beating constantly, until well combined. Sift the flour and custard powder over the egg mixture. Use a wire whisk to fold the flour mixture into the egg mixture until just combined. Stir in the milk.

Step 3

Use clean beaters to beat the egg whites in a bowl until firm peaks form. Use a whisk to fold the egg white mixture into the flour mixture until just combined (it’s okay if there are still a few lumps of egg white). Gently pour into the prepared pan.

Step 4

Bake for 1 hour or until the cake is just set (it will wobble very slightly). Set aside in the pan for 2-3 hours or until cooled completely.

Step 5

Run a knife around the edge of the cake to loosen, then unclip and remove the side of the pan. Cut into wedges. Drizzle over extra golden syrup to serve.

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