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