Categories: cakes & cupcakes coffee break dessert autumn Prep Time 15 mins Cook Time 40 mins Ingredients Servings 15-20 225g margarine softened 175g Tate & Lyle Pure Cane Light Muscovado Sugar 200g Lyle’s Black Treacle 300g self-raising flour 2 tsp baking powder 1 tsp ground mixed spice 1 tsp ground cinnamon 4 medium eggs 4 tbsp milk 3 pieces stem ginger from a jar, finely chopped For the icing 75g Tate & Lyle Pure Cane Icing Sugar 50 ml stem ginger syrup from the jar 3 pieces stem ginger, roughly chopped (in syrup jar) Instructions Using a medium-sized baking tray, butter and line with baking parchment. Preheat the oven to 180°C/350F/Gas 4. Put all of the cake ingredients into a large mixing bowl and combine together with an electric hand mixer or stand mixer until smooth. Put all of the mixture into the lined baking tray and bake for 30-40 minutes. You can tell the sponge is done when it’s risen, golden brown and springs back with a gentle press of the finger. Once baked remove from the oven and pop onto a cooling rack. Once cooled pop another cooling rack on top and flip. Once turned over you’ll be able to remove the tin and slowly ease the baking parchment off the cooled sponge. Turn again using the same technique ahead of adding your icing Make your Tate & Lyle Pure Cane Icing Sugar by combining the icing sugar with the ginger syrup. Ahead of drizzling your bake with it, use a skewer or cocktail stick to prick your traybake to allow the icing to seep in. Liberally drizzle your icing across the top of the bake and scatter with your roughly chopped ginger pieces to finish. Cut into squares to serve. Our Delicious Cake Recipes Lyle's Special Chocolate Sponge Cake Recipe Lyle's Victoria Sandwich Smile Lyle's Syrup Sponge Pudding Recipe Lyle's Golden Syrup Cupcake Recipe Lyle's Coffee and Walnut Cake Lyle's Golden Syrup Flapjack Recipe
