Brown sugar caramel sponge

The ultimate afternoon tea cake.

  • 1 hr 55 mins preparation (plus cooling)
  • Serves 12
  • Print


  • 395 grams canned sweetened condensed milk
  • 4 eggs
  • ¾ cup firmly packed dark brown sugar
  • 1 cup (150g) self-raising flour
  • 20 grams unsalted butter
  • ¼ cup (60ml) boiling water
  • 300 ml thickened (heavy) cream, whipped


  • 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.

More From Women's Weekly Food