Description
A classic Old British Black Treacle Sponge cake featuring rich, dark treacle and a moist, tender crumb. This traditional dessert is perfect for teatime or as a comforting treat, offering a deep caramel flavor balanced with sweetness and a soft texture.
Ingredients
Scale
Dry Ingredients
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 200g black treacle
- 100g unsalted butter, softened
- 100g sugar
- 2 large eggs
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) to ensure it reaches the correct temperature for even baking.
- Prepare the cake tin: Grease a 20cm round cake tin thoroughly to prevent the sponge from sticking.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps incorporate air and create a tender cake.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to maintain a smooth batter.
- Add black treacle: Stir in the black treacle thoroughly to infuse the batter with its distinctive rich, caramel-like flavor.
- Sift dry ingredients: Sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasonings.
- Combine wet and dry ingredients: Gently fold the sifted dry ingredients into the wet mixture until just combined, ensuring not to overmix to maintain a light texture.
- Pour batter into tin: Transfer the batter into the prepared cake tin, smoothing the surface evenly.
- Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean, indicating the sponge is cooked through.
- Cool and serve: Allow the sponge to cool in the tin for a few minutes before removing it to a wire rack to cool completely. Serve as desired.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Be careful not to overmix the batter after adding flour to prevent a dense sponge.
- Use a skewer or toothpick to check doneness before removing from the oven.
- Black treacle provides a strong flavor; if unavailable, molasses can be a substitute, though the taste will slightly differ.
