Brown sugar caramel sponge

The ultimate afternoon tea cake.
1H 55M



1.Preheat oven to 240°C.
2.Pour condensed milk in a shallow baking dish; cover with foil. Place in larger baking dish; add enough boiling water to larger dish to come halfway up sides of dish. Bake 1¼ hours or until condensed milk is golden brown. Cool to room temperature. Whisk caramel until smooth.
3.Reduce oven to 180°C/350°F. Grease two deep 23cm (9-inch) round cake pans.
4.Beat eggs and sugar in a small bowl with an electric mixer 10 minutes or until thick and creamy; transfer to a large bowl. Sift flour twice onto baking paper, then sift over egg mixture; fold flour, then combined butter and the boiling water into egg mixture. Spoon mixture into pans.
5.Bake about 20 minutes. Immediately turn sponges onto baking-paper-covered wire racks to cool.
6.Place one sponge on serving plate; spread with half the cream, drizzle with half the caramel. Top with remaining sponge, cream and caramel.

Unfilled sponges are suitable to freeze.


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