This is a variation on the eSource recipe Lemon Curd Cake that I made a couple of weeks ago.
3 medium eggs
100g Caster Sugar
100g Plain Flour
160g tub of Cadbury Chocolate Philadelphia Soft Cheese
30g Icing Sugar
35g Askeys Toffee Sauce
Hundreds & Thousands - to decorate
Preheat oven to Gas Mark 7/220ºc/425ºF.
Mist two 18cm (7inch) sandwich tins with low fat cooking spray.
Using a hand-held electric mixer, whisk the eggs and sugar together until very pale and light in texture - this will take about 5 minutes.
To check that the mixture is thick enough, lift up the beaters (switched off) - they should leave a trail for a few seconds.
Sift the flour into the mixture and fold it through lightly but throughl, using a large metal spoon.
Divide the mixture between the prepared tins and level the tops.
Bake the cakes for 8-9 minutes until golden brown and springy to the touch.
Remove from the oven and turn them out onto a cooling rack. Leave until completely cold.
Mix together the Chocolate Philadelphia and Icing Sugar. (I added a little water, ½tsp at a time, until it was more of a spreadable icing texture).
Using a spoon, trickle half of the toffee sauce over one sponge, then, spread half of the Chocolate Philly Icing over the top.
Sandwich the two cakes together, and repeat with the remaining toffee sauce and choccy philly icing.
Decorate with hundreds and thousands.
Store in the fridge!