Sticky Toffee Sponge Cake

Toffee Sauce

• 80 g unsalted butter, diced
• 120 g dark brown sugar
• 200 g double cream

Sponge

• 200 g margarine, plus extra for greasing
• 200 g light brown muscovado sugar
• 200 g self-raising flour
• 4 large eggs
• 1 tsp baking powder
• 1 tsp natural vanilla extract

Buttercream Icing

• 220 g unsalted butter, diced
• 350 g icing sugar