Glazed Swirly Ring Sponge
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup unsalted butter (heaped)
- 1 cup caster sugar
- ⅙ cup light corn syrup
- 5 large eggs (beaten)
- 1 tsp vanilla extract
- 3 ¼ cups self-rising flour
- 2 tsps Baking powder
- 2 Tbsps milk
- 2 Tbsps strong, black Coffee
- 3 Tbsps cocoa powder
- For the glaze
- 2 ½ ozs Dark chocolate (70% cocoa solids, chopped)
- 1 Tbsp Golden syrup
- ⅜ cup cream (48% fat)
- 1 Tbsp hot water (if needed)
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm|10” Bundt tin and dust with a little flour.
2.
Beat together the butter, sugar, golden syrup, eggs, vanilla, flour and baking powder until well mixed. Spoon half the mixture into another bowl, adding the milk.
3.
Mix together the coffee and cocoa powder until smooth then fold into the other bowl of cake mixture.
4.
Place alternate spoonfuls of the cake mixtures into the tin. Gently swirl together with a skewer to give a marbled effect.
5.
Bake for 35-40 minutes, until firm to touch and when a skewer is inserted it comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the glaze: , put the chocolate, syrup and cream in a heatproof bowl over a pan of simmering (not boiling) water. until melted and smooth. Remove from the heat and cool for 5 minutes.
7.
Whisk until it begins to hold its shape. If it becomes too stiff add a tablespoon of hot water. Pour over the cake and leave to set.
