Butterscotch sponge cake with cream cheese frosting

Method

1. Preheat the oven to 190°C/fan 170°C/gas 5. Grease and line the bases of 2 x 20cm sandwich tins with non-stick baking paper.

2. Make the sauce. Put the butter, both sugars and the honey in a pan and stir over a low heat for 10-15 minutes until smooth. Stir in the cream and vanilla extract and cool.

3. Meanwhile, make the cake. Beat the butter with an electric mixer until soft. Add the sugars and beat together until pale and fluffy. Beat in the eggs, one at a time, adding a dessertspoonful of flour with each egg. Beat in the vanilla. Using a spatula or wooden spoon, fold in the remaining flour and pinch of salt. Mix in a little milk, if necessary, to give a mixture that drops reluctantly off the spoon.

4. Divide the mixture between the tins and bake for about 25 minutes until they start to shrink from the sides and a skewer inserted into the centres comes away clean. Sit on a wire rack for 10 minutes, then turn out onto the rack and leave until completely cold.

5. Beat the cream cheese in a bowl until smooth, then beat in 8 tablespoons of the sauce. Place 1 cake on a serving plate and spread with half the frosting. Place the other cake on top and cover with the rest of the frosting. Drizzle another 2-3 tablespoons of the sauce over the top of the cake.