Simple Light Sponge and Fresh Cream Cake with Caramel

by EsmeSalon

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

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Simple Light Sponge and Fresh Cream Cake with Caramel

an image of a white sponge cake with white topping and drizzled caramel

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An easy, delicious, caramel-filled sponge cake.

Author: EsmeSalon
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Method: Easy

Ingredients

Units Scale

1 1/2 cups Castor sugar
4 eggs
1 cup sunflower oil
2 1/2 cups Self-raising flour
2 tsp Baking powder
1 cup fresh milk
1 teaspoon vanilla essence

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Instructions

Sift the flour and baking powder together.
Beat the sugar, and oil and add one egg at a time until frothy.
Add the milk and vanilla essence and mix through.
Add dry ingredients to the egg mixture and beat well.
Pour in two round greased or a square pyrex dish.
Bake for ±40min or until golden brown at 180C/350F
If in two round tins bake it for approximately 30 minutes, or until a skewer comes out clean.
Spread caramel treat on cake.
Add fresh cream on top and pipe with caramel treat over fresh cream.

Notes

Prepared, tried, and tested by Feriel of The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes

Nutrition

Serving Size: 1
Calories: 3459
Sugar: 20.7 g
Sodium: 4133.5 mg
Fat: 240.3 g
Carbohydrates: 261.7 g
Fiber: 8.9 g
Protein: 64.3 g
Cholesterol: 748.9 mg

Keywords: sponge cake

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