French Toast Sponge Cake

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 8

By lolancurly



  • 1 tsp vanilla extract Frosting

  • quarter tsp ground cinnamon Frosting

  • 225g self raising flour

  • 4 Large Eggs

  • 2 tsp baking powder

  • 1 - 2 tbsp maple syrup

  • 225g margarine

  • 225g caster sugar

  • 110g margarine for frosting Frosting

  • 110g cream cheese for frosting Frosting

  • 450g icing sugar for frosting Frosting

  • A few pinches ginger bread men sprinkles


1 Pre-heat your oven to 180 C/350 F/Gas 4
2 Line 2 x 8 inch (20 cm) loose bottom sandwich tins.
3 Measure all the main cake ingredients into a large bowl and beat together until thoroughly mixed. Divide the mix between the 2 cake tins and spread evenly.
4 Bake for approximately 20-25 minutes. The top of the cakes should spring back when you gently press with your finger.
5 Leave on a wire wrack to cool. Turn cakes out of their tins after 5 minutes and peel off the baking parchment.
6 Meanwhile, make the frosting. Beat the margarine and cream cheese together with an electric whisk. Do not over beat as cream cheese misbehaves and gets sloppy if beaten too much. Slowly add the icing sugar and beat until mixed in. Finally add the cinnamon and vanilla extract.
7 Sandwich your cakes with half the frosting and spread the other half on top.
8 Add a light sprinkle of gingerbread men sprinkles if you wish..

Handy Hint

You can add a teeny tiny amount of brown food colouring to the frosting to give it a lovely cake a lovely warm glow

Additional Information

  • Cake/Dessert

  • Christmas

  • Autumn

  • Winter

  • cake

This recipe has not been rated.

Rate this recipe

Your comments