Ingredients
Method
1.Preheat oven to 240°C/475°F.
2.Pour condensed milk into a medium shallow baking dish; cover with foil. Place dish in a large baking dish; add enough boiling water to large dish to come halfway up sides of dish. Bake, uncovered, 1 ¼ 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 brown sugar in a small bowl with an electric mixer for 10 minutes or until thick and creamy; transfer mixture to a large bowl.
5.Sift flour twice onto baking paper, then sift over egg mixture; fold flour, then combined butter and the boiling water into egg mixture. Divide mixture between pans.
6.Bake sponges about 20 minutes. Turn sponges immediately onto baking paper-lined wire racks to cool.
7.Beat cream in a small bowl with an electric mixer until soft peaks form.
8.Place one sponge on a serving plate; spread with half the whipped cream, drizzle with half the caramel. Top with remaining sponge, cream and caramel.
