Jammy golden sponge cake sandwich (recipe)


Can I have another tiny slice? – JD, 5

The other day, rather unexpectedly, the postman knocked and handed over a parcel containing a pack of Tate & Lyle Golden Syrup Sugar – cane sugar with a  golden syrupy taste. It has a rich, full-bodied flavour – not as strong as dark sugars, but pleasantly aromatic, and it’s made from Fair Trade cane sugar (75%) and golden syrup (25%), so no artificial nasties.

Not being ones to refuse a challenge, JD and I got to work with the mixing bowl and produced a rather yummy jammy golden sponge cake sandwich that has a moreish flavour, quite different from a traditional Victoria sponge. The crumb is light, but the outer crust is slightly sticky and caramelised while the inside retains a rounded flavour complimented but not overpowered by the distinctive golden syrup tones.

Here’s what to do to make your own…


For the sponge:

  • 200g Tate & Lyle Golden Syrup Sugar
  • 175g unsalted butter, room temp
  • 2 large free range eggs
  • 200g self raising flour
  • 1 tsp baking powder
  • 120ml whole milk
  • A little icing sugar for dusting

For the filling:

  • 175g unsalted butter, almost melted
  • 450g icing sugar
  • 2 tsp vanilla essence
  • 150g strawberry jam

You’ll also need:

  • A loose bottomed cake tin
  • Greaseproof paper to line the tin
  • Mixing bowl
  • Electric whisk (or a hand whisk and lots of muscle power)
  • Icing bag (to make applying the icing easier)


  1. Preheat the oven to 180C (160C fan assisted)
  2. Start by making the sponge. Beat the sugar and butter together until fluffy
  3. Beat in the eggs
  4. Stir in the flour and baking powder
  5. Add the vanilla and milk and mix until smooth
  6. Pour into the lined cake tin
  7. Bake for 45-60 minutes until a skewer pushed into the middle comes out clean
  8. Allow to cool enough to handle, then turn onto a wire rack to cool completely
  9. Cut the cake in half to create a sandwich
  10. Now make the frosting. In a fresh bowl, beat the butter and icing sugar together until fluffy
  11. Slowly add the vanilla while beating
  12. Spread evenly onto the lower half of the cake. TIP: I put my icing in a piping back and piped from the outside to the middle to get an even spread of icing (we had quite a bi of frosting left over, which we froze)
  13. Mix the jam a bit to loosen, then spread carefully over the icing – it should spread itself towards the edges. It doesn’t matter if it drips, it’ll still look lovely
  14. Carefully put the other half of the sponge back on top, then dust with icing sugar. Allow to settle for half an hour before serving.

I’m pleased with this slight tweak on the traditional sponge and will be making it again soon – will you?

Disclosure: we were sent some Tate & Lyle Golden Syrup Sugar for review. No payment was received for this post. All posts are 100% honest.

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