Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup black treacle
- 1/4 cup milk
Special equipment needed:
- 8-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture, alternating with the black treacle and milk, until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 290
Total fat: 13g
Saturated fat: 8g
Cholesterol: 80mg
Sodium: 135mg
Total carbohydrates: 40g
Dietary fiber: 0g
Sugars: 25g
Protein: 4g
Substitutions for ingredients:
- Black treacle can be substituted with molasses or golden syrup.
- All-purpose flour can be substituted with cake flour or self-rising flour.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add 1 teaspoon of ground ginger or cinnamon to the flour mixture for a spiced treacle sponge cake.
- Top the cake with whipped cream or a drizzle of caramel sauce for extra sweetness.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use room temperature eggs to prevent the batter from curdling.
- Do not overmix the batter, as this can result in a tough cake.
Storage instructions:
Store the treacle sponge cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or decorate it with fresh berries.
Garnishes:
Fresh berries, whipped cream, caramel sauce, or powdered sugar.
Pairings:
Serve the treacle sponge cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of black treacle in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Check the expiration date of all ingredients before using them.
Food history:
Treacle sponge cake is a traditional British dessert that dates back to the 19th century.
Flavor profiles:
The treacle sponge cake has a rich, sweet, and slightly bitter flavor from the black treacle.
Serving suggestions:
Serve the treacle sponge cake warm or at room temperature with a dollop of whipped cream or a drizzle of caramel sauce.
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Region: British