Method:<\/strong><\/p>\n

Place the first sponge layer on a serving platter. Drizzle with \u00bc cup of the orange juice. Spread with the apricot jam. Whip 150 ml of double cream and spread it over the jam, smoothing the surface. Cover with the second sponge layer. Drizzle with the remaining orange juice. Whip the additional 100 ml of double cream and use it to cover the sides of the cake. Pour the toffee sauce (it can be slightly warm, but not hot) over the top of the cake and smooth it out. Decorate as desired.<\/p>\n

Refrigerate the toffee cake for 2 hours before serving.<\/p>\n

Enjoy!<\/p>\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

Sponge cake with toffee sauce is a delicate and light cake with a sweet apricot filling, whipped cream and a topping of toffee sauce. Wonderfully simple to make, using everyday ingredients, yet elegant at the same time. A perfect cake for toffee lovers :).<\/p>\n","protected":false},"author":1,"featured_media":6010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[104,130,124],"duration":[],"tag_group":[],"class_list":["post-6008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateaux-tortes","tag-double-cream","tag-jam","tag-orange-mandarine"],"acf":[],"yoast_head":"\n