Konditor & Cook's Curly Wurly Cake Recipe
Description
Konditor & Cook's Curly Wurly Cake is an iconic British cake. It is a moist, fluffy and light sponge cake, topped with a light buttercream frosting and decorated with a spiral of toffee. This cake is a great addition to any celebration, whether it's a birthday, anniversary or just a special treat. The combination of the light sponge, buttercream frosting and toffee creates a delicious and unique cake that is sure to be a hit!
The Konditor & Cook Curly Wurly Cake is not only delicious, but it is also easy to make. With the right ingredients and a few simple steps, anyone can make this classic cake. This recipe is sure to be a hit with your family and friends.
Ingredients
For the Sponge Cake:
- 3 eggs
- 3/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of all-purpose flour
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of butter, melted
- 2 tablespoons of milk
For the Buttercream Frosting:
- 1/2 cup of butter, softened
- 2 cups of confectioner's sugar
- 1 teaspoon of vanilla extract
- 1 to 2 tablespoons of milk
For the Toffee:
- 1/2 cup of sugar
- 2 tablespoons of butter, melted
- 2 tablespoons of light corn syrup
- 1/4 teaspoon of baking soda
Instructions
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a large bowl, beat together the eggs, sugar and vanilla extract until light and fluffy. In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
3. Add the melted butter and milk to the cake batter and mix until combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
4. To make the buttercream frosting, beat the butter until light and fluffy. Add the confectioner's sugar and beat until combined. Add the vanilla extract and 1 tablespoon of milk and beat until smooth. If the frosting is too thick, add the additional tablespoon of milk and beat until combined.
5. To make the toffee, combine the sugar, butter and light corn syrup in a medium saucepan over medium heat. Stir until the sugar has dissolved. Increase the heat to medium-high and bring to a boil. Boil for 2 minutes and then remove from the heat. Stir in the baking soda, and then pour onto a parchment-lined baking sheet. Allow the toffee to cool completely.
6. To assemble the cake, place the cooled cake onto a cake plate. Spread the buttercream frosting over the top and sides of the cake. Break the toffee into small pieces and spread over the top of the cake in a spiral pattern. Enjoy!
Equipment
To make this recipe, you will need the following equipment:
- Large bowl for mixing
- Electric mixer
- 9-inch round cake pan
- Parchment paper
- Medium saucepan
- Cake plate
Notes
This recipe can be adapted to make a sheet cake. To make a sheet cake, double the ingredients and bake in a 9x13-inch cake pan. The baking time may need to be adjusted.
Nutrition
One slice of Konditor & Cook's Curly Wurly Cake contains approximately 210 calories, 10 grams of fat, 33 grams of carbohydrates and 3 grams of protein.
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