The fluffiest syrup sponge with a delightful syrup glaze. This is the ultimate comforting dessert, and it’s a breeze to whip up!
- For the Cake:
- 1 cup dairy-free milk, at room temperature (I used soy)
- 1 teaspoon vinegar (apple cider or white)
- 1/2 cup golden syrup
- 1/3 cup vegetable oil (or another mild oil)
- 2 3/4 cups self-raising flour
- 1/2 cup dairy-free yogurt (I used soy)
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- For the Glaze:
- 2 tablespoons boiling water
- 4 tablespoons golden syrup
- Preheat your oven to 170°C (340°F) with the fan on.
- Line and lightly grease a square baking dish (approximately 8.5 inches, but make sure to fill it only about 3/4 full to allow room for rising).
- Mix the milk and vinegar, then set it aside for 10 minutes to thicken.
- Once thickened, pour the milk mixture into a large mixing bowl and add the remaining wet ingredients.
- Using a sieve, sift in the dry ingredients.
- Gently mix until just combined.
- Pour the batter into the baking dish.
- Bake for 35-40 minutes or until the center of the cake is fully set.
- While the cake has just a few minutes left to bake, prepare the glaze by mixing the glaze ingredients together.
- Once the cake is done, let it cool for about 10 minutes, then use a fork to poke holes in the cake.
- Pour the glaze over the cake, spreading it to cover the entire surface.
- Allow the glaze to set for approximately 20 minutes before serving.
Enjoy your delicious, cozy syrup sponge!
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