Dayna Hoskin really knows how to bake up a storm.
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Semi Naked Burnt Butter Caramel Sponge Cake

"Eww" I said
"That's stupidly sweet" I said
"That's the kind of cake I like" He said.

Challenge accepted. A Caramel Sponge Cake that pleases ones’ sickly sweet cake loving husband without being sickly sweet.

Soo many sponge recipes use ALOT of eggs, because it's its main leavening (rising) agent.... but when you vow to bake solely with the eggs your chooks produce.... and your chooks stop laying!! (Daisy Duke is still laying like a trooper, but 1 egg a day isn't nearly enough to cover all my baking!) eggs become a precious resource, and I wasn't about to blow my weekly budget on one cake. Soo... the secret to a super fluffy sponge without using half a dozen eggs…. lies in steps 3 - 7.


NOTE: Ingredients listed make a one-layer cake, double 'cake' and 'frosting' ingredients for a two tiered cake as pictured.

You will need: Cake
4 Eggs (Room Temperature)
2/3 cup Caster Sugar
2/3 cup Self-Raising Flour
1/3 cup Cornflour
1tsp Cream of Tartar

Frosting
300ml Thickened Cream
1/2 cup Icing Sugar

Burnt Butter Caramel
1 cup Caster Sugar
1/2 cup Butter
1/4 cup Water
1tsp Salt

METHOD
Preheat your oven to 160 degrees Celsius

Grease the base a 20cm diameter non-stick spring form tin.
Don't grease the edges, this may go against every baking instinct you have.... but to get the maximum rise from your cake, it needs to be able to grip the sides a little.

Separate your eggs, place your yolks in one mixing bowl, the whites in another and 1/3 a cup of sugar in with each.

Beat your egg whites on high speed with an electric mixer until it holds soft peaks and is of a meringue texture (smooth, glossy, and thick).

Beat your egg yolks on high speed with an electric mixer until egg yolks have doubled in size.

Into a separate bowl, sift together your self-raising flour, cornflour and cream of tartar.

Pour egg yolks into your whites, and sift your dry ingredients for a second time into the bowl on top.
Fold together gently with a spatula until well combined.

Pour mixture into pre-prepared tin. Avoid filling your cake tins more than half way, or you risk it spilling over in the oven.

Place in your preheated oven for 25 minutes or until a skewer inserted into the centre of your cake is removed clean.

Place cake in the refrigerator to cool.

Once your cake has cooled completely, you can start working on your whipped cream icing.

Using electric beaters whip together 300ml thickened cream and 1/2 cup of icing sugar until it can hold stiff peaks. Transfer your whipped cream mixture into a piping bag and pipe an even layer around your cake.

Using an icing spatula (or the back of your knife if you're desperate) spread your frosting evenly around your cake. Return cake to the fridge to set.

Once you cake is chilled, place your butter into a saucepan over high heat.

Once melted add 1 cup of caster sugar and 1tsp salt and stir continuously until your caramel has browned slightly (the darker the caramel the richer the taste, so just keep an eye on it).
Your mixture should be really thick at this point, don't stress if it looks a little funky.

Remove from heat, add 1/4 cup of room temperature water, (this will cool it just enough to stop it from caramelizing further).

Return your saucepan to a medium heat and whisk until your thick caramel has melted into and combined with your water to create a smooth caramel.
NOTE: You can add your water to your caramel alongside the butter in the first step if you would prefer, most caramels work this way, however I find that you lose that burnt butter taste.

Remove your caramel from the heat, allow to cool to room temperature.

Retrieve your cake from the fridge and slowly pour caramel sauce over the top allowing it to drip down the sides.

Return to the fridge to set, sprinkle flaked sea salt on top and serve.

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