Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories562.1 kcal (28%)
Total Fat30.3 g (43%)
Carbs71.7 g (28%)
Sugars51.3 g (57%)
Protein5.8 g (12%)
Sodium393.8 mg (20%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
150mlsunflower oil
plus extra for the tin
175gself-raising flour
2 Tbspcocoa powder
1 tspbicarbonate of soda
150gcaster sugar
2 Tbspgolden syrup
2eggs
large, lightly beaten
150mlsemi-skimmed milk
For icing
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4.
Step 2
Oil and line the base of two 18cm sandwich tins.
sunflower oil150ml
Step 3
Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
Sieve
Bowl
Spoon
self-raising flour175g
cocoa powder2 Tbsp
bicarbonate of soda1 tsp
caster sugar150g
Step 4
Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk
sunflower oil150ml
golden syrup2 Tbsp
eggs2
semi-skimmed milk150ml
Step 5
Beat well with an electric whisk until smooth.
Whisk
Step 6
Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch.
Step 7
Remove from oven, and leave to cool for 10 mins before turning out onto a cooling rack or baking rack
Baking Rack
Icing
Step 8
To make the icing, beat the unsalted butter in a bowl with a whisk until soft.
Bowl
Whisk
unsalted butter100g
Step 9
Gradually sieve and best with whisk again the icing sugar and cocoa powder
Sieve
Whisk
cocoa powder2 Tbsp
icing sugar225g
Step 10
then add enough of the milk to make the icing fluffy and spreadable.
milk2 ½ Tbsp
Step 11
Sandwich the two cakes together with the butter icing
Step 12
cover the sides and the top of the cake with more icing and serve
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