Toffee cake

Toffee cake

By
From
The Birthday Cake Book
Serves
15
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
280g unsalted butter, really soft, diced, plus more for the tins
280g self-raising flour
1 1/2 teaspoons baking powder
5 eggs, lightly beaten
160g golden caster sugar
120g light muscovado sugar
1 teaspoon vanilla extract

Method

  1. Preheat the oven to 180°C/fan 170°C. Butter two 20 cm and one 15 cm round sandwich tins and line the bases with baking parchment. I use an electric mixer with the beater attachment. Sift the flour and baking powder into a bowl, add the butter, eggs, sugars and vanilla and beat until well blended. Do not over-mix.
  2. Divide between the tins to equal depths. Bake for 20–25 minutes, or until a skewer emerges clean. Remove from the oven, leave for a few minutes, then turn on to a wire rack. Remove the papers. Let cool.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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