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Simple Light Sponge and Fresh Cream Cake with Caramel

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Recipe for Making this Simple Light Sponge and Fresh Cream Cake with Caramel

Yield: 1 cake

Simple Light Sponge and Fresh Cream Cake with Caramel

Sponge and Fresh Cream Cake with Caramel Twitter

Making this Simple Light Sponge and Fresh Cream Cake with Caramel as light as a feather is a sign of being a good baker.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1½ Castor sugar
  • 4 eggs
  • 1 cup (250ml) sunflower oil
  • 2 ½ cups Self-raising flour,
  • 2 teaspoon Baking powder,
  • 1 cup (250ml) fresh milk,
  • 1 teaspoon vanilla essence

Instructions

Whip the sugar, and oil and add the eggs, one at a time and continue to whip until light and frothy.

Sift the flour and baking powder in a separate bowl.

Add dry ingredients to egg mixture and beat well.

Pour in greased two round or one square Pyrex dish.

Bake for ±40min or until golden brown @ 180C / 350F.

If in two round tins bake it ±30 minutes or until a toothpick or skewer inserted into the center comes out clean.

Leave in the tin for ± minutes and then remove and let it cool on a wire rack.

Once cold, spread caramel on the cake.

Decorate with freshly whipped cream and pipe more caramel treat over the fresh cream.

Notes

Prepared, tried, and tested Feriel Sonday

Vanilla cake, sure we have many more for you to choose from on the blog.

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