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