Syrup sponge cake

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Heat the oven to 160°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

Grease the solid round tin with the listed greasing butter and line its base. Mix syrup-layer golden syrup and lemon juice and spread over the base.

Beat sponge butter and sponge sugar until pale. Add sponge eggs gradually, using measured sponge flour if splitting.

Fold in sponge flour, baking powder, sponge milk and optional lemon zest. Spoon over syrup in small blobs and level without mixing the layers.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 180°C conventional / 160°C fan for 35–45 minutes until risen, springy and a skewer in sponge above the syrup layer is clean.

Take the bake out of the oven and set it on a heatproof surface.

Rest for 5–10 minutes.

Loosen the edge, put the serving plate on top and invert with dry oven gloves. Remove parchment and spoon any syrup remaining in the tin over the cake. Serve warm; any custard or cream is a separately planned extra.