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Easy toffee cake

A deliciously sweet sponge made with muscovado sugar and filled and iced with a simple toffee topping

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Nutrition (per portion)

Calories840
Total Fat59g

Saturated Fat

35g
Total Carbohydrate70g

Sugars

39g
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Easy toffee cake recipe - easy sponge cake recipes - easy UK recipes - allaboutyou.com

Serves: 8

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Ingredients

U.S. U.K. Conversion chart
  • 350 gram(s) unsalted butter, softened and chopped
  • 350 gram(s) light muscovado sugar
  • 6 medium eggs
  • 350 gram(s) self-raising flour
  • 4 tbsp crème fraîche or milk
  • For the frosting
  • 2  x 250g tubs mascarpone cheese
  • 5 tbsp banoffee Toffee

Method

  1. Preheat the oven to 180°C (160°C fan oven) mark 4. Grease two 20cm (8in) round cake tins and baseline each tin with a circle of baking parchment.
  2. Put the butter, sugar, eggs and flour into a food processor and blend until combined. Add the crème fraîche or milk and blend for a further few seconds.
  3. Divide the cake mixture between the tins and level the surfaces. Bake for 25min until the cake is golden and springy and has started to shrink away from the sides of the tin. Leave to cool in the tin for 10min, then turn out on to a wire rack.
  4. To make the frosting, spoon the mascarpone into a bowl and beat until it softens slightly, then add the Banoffee Toffee and stir well to combine.
  5. When the cake is cool, spread half the frosting mixture over the top of one cake, then sandwich with the other cake. Spread the remaining frosting in an even layer over the top. The cake will keep in the fridge, covered, for up to four days.

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