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Bakers Directory / Sponge Caramel Layer Cake

Sponge Caramel Layer Cake Recipe

Metric	Caramel Layer Cake Recipe	Imperial
3 eggs 75g caster sugar 75g plain flour 30ml cocoa powder 410g tinned caramel or 410g condensed milk		3 eggs 2.5 ounces caster sugar 2.5 ounces plain flour 1 ounce cocoa powder 14.5 ounce tinned caramel or 14.5 condensed milk

Instructions

If using condensed milk, place sealed tin in a pot of rapidly boiling water for two hours to make your own caramel.
Place the eggs and sugar in a fairly large bowl, over a pan of hot, not boiling water. An electric mixer is ideal to use here. Whisk until the mixture is really stiff and will leave a good trail; it will take between 10 – 20 minutes by hand. Sieve the flour and cocoa together then sieve it again into the bowl. Fold in carefully so that there are no pockets of flour left.
Divide the mixture between the tins and level off the surface by tilting the tins.. Do not touch the tops with a knife or spatula as this could knock out some of the air that has been beaten in so carefully. Put the cakes into the center of a fairly hot oven (200˚C, 400˚F) for about 15 minutes until they are cooked and spring back when touched.
Turn the cakes out on to a wire tray, remove the paper linings and immediately turn them over so that there are no marks on the top/ Leave the cakes to cool.
Spread one cake liberally with the caramel. Sandwich the two cakes together and dust with caster sugar or sieved icing sugar (optional). Lift on to a plate.