Caramel Cake
Ingredients
80g Golden Caster Sugar
100g Light Brown Sugar
20g Dark Brown Sugar
185g Plain Flour
1/8 Tsp Bicarbonate of Soda
1/4 Tsp Baking Powder
1/2 Tsp Salt
1 Lg Egg
65g Unsalted Butter
70g Sour Cream
70g Full Fat Milk
2 Tsp Vanilla Extract
Method
This makes 1 6”x 3” Deep cake. For more layers just multiply by as many as you need.
Fully line your cake tin, sides too.
Pre heat your oven to 160C/140CFan/320F/Gas3
Into your mixer place the flour, sugars, raising agents and salt. Give them a mix together, and then add your “room temp” butter. Begin mixing these on a low speed and gradually move up to medium. When it looks like soft breadcrumbs turn off the mixer and move onto the wet ingredients.
In a separate bowl mix together the egg, sour cream, milk and vanilla. With the mixer on low, pour this over the breadcrumb mixture slowly. Whip it up for around 20-30 seconds, scrape down and then give it a final mix for 20 seconds. The batter should be all smooth. Pour this into the cake tin and bake for 55 to 60 mins.
Equipment Used
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