Description
Old British Black Treacle Sponge is a rich and traditional dessert featuring the deep, molasses-like sweetness of black treacle combined with a soft, moist sponge cake. This classic treat is perfect for afternoon tea or a comforting dessert, offering a beautifully dark color and intense flavor profile that harks back to British baking heritage.
Ingredients
Scale
Ingredients
- 200g all-purpose flour
- 200g black treacle
- 100g unsalted butter
- 100g sugar
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the proper baking temperature before placing the cake inside.
- Prepare Baking Tin: Grease a 20cm round cake tin thoroughly to prevent the sponge from sticking during baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and sugar until the mixture is light in color and fluffy in texture, which helps to incorporate air for a tender sponge.
- Add Eggs: Add the eggs one at a time into the creamed mixture, beating well after each addition to fully combine and maintain the mixture’s smoothness.
- Mix in Treacle: Stir in the black treacle, which will give the cake its characteristic dark color and rich, slightly bittersweet flavor.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt, ensuring a uniform texture in the sponge.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, taking care not to overmix to keep the sponge light.
- Pour Batter: Transfer the batter into the prepared greased cake tin, smoothing the top with the back of a spoon or spatula.
- Bake: Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely prior to serving.
Notes
- Ensure the butter is softened to room temperature before creaming for best results.
- Use a skewer to test doneness as oven temperatures can vary.
- The black treacle gives the sponge its unique flavor; do not substitute with molasses as it is less sweet and has a different taste profile.
- For extra moisture, serve with custard or cream.
- This cake keeps well and can be stored covered at room temperature for up to 3 days.
