Sticky Toffee Sponge Cake Recipe

Sticky Toffee Sponge Cake is a warm and rich sponge cake that is not even sticky.  It is sure to please everyone you serve it to.  Especially excellent serve at an Afternoon Tea.  Children love this cake and is served during this Children’s Afternoon Tea Party Menu.

 

Recipe and photos by Ellen Easton 2013 – All Rights Reserved.  Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.

 

Sticky Toffee Sponge Cake

 

 

Sticky Toffee Sponge Cake Recipe:

Sticky Toffee Sponge Cake Recipe

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: makes 6 servings

Ingredients:

Hazelnut Sauce (see recipe below)
1/2 teaspoon baking soda
2/3 cup raisins
1 tablespoon molasses
1/2 cup boiling water
2 teaspoons pure vanilla extract
5 tablespoons unsalted butter, softened
1/3 cup firmly-packed dark brown sugar
1 large egg, beaten
1 cup self-rising flour
1 teaspoon ground ginger
1/2 cup chopped walnuts (optional)*
1/2 cup chopped toffee candy, for topping

* If desired, reserve some of the chopped walnuts for topping.

 

Instructions:

Preheat oven to 350 degrees F.

Lightly grease individual ramekins or cups with vegetable baking spray.  Coat the bottom and sides of each ramekin with granulated sugar.

Prepared Hazelnut Sauce (see recipe below).  Place 1 tablespoon of the prepared sauce on the bottom of each ramekin or cup.  Set remaining sauce aside.

In a bowl, place the baking soda, raisins, and molasses.  Mix in the boiling water until combined; set aside.

In a large mixing bowl of your electric mixer, at a medium speed, cream the butter, sugar, and vanilla extract until creamy.  Add the beaten egg.  Reduce mixer to low and slowly blend in the raisin/molasses mixture, flour, ginger, and walnuts.

Spoon the prepared cake mixture into the ramekins or cups.

Set the ramekins on a baking sheet and bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove from oven and let cool on a wire rack for 5 minutes.

Warm the remaining Hazelnut Sauce.

To serve, place each individual ramekin onto a serving place.  Pour a little of the heated Hazelnut Sauce on top of each cake and sprinkle with toffee candy pieces and some chopped walnuts (if desired).

Serve immediately.

Alternate Topping:  In lieu of a hot sauce, the cold hazelnut spread could be used as a frosting and then topped with toffee pieces.

Make 6 servings.

 

Hazelnut Spread Sauce:
1 cup Hazelnut Spread
2 tablespoons butter

In the top of a double boiler over medium heat, add the hazelnut spread and butter, stirring until melted.
 


 

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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.


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Dessert Recipes    Tea Cakes    Tea Travels™ Cakes   

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