Caramel Cake Recipe

Caramel Cake Recipe

Ingredients: Makes one 23 cm/9 in cake

400 g/14 oz/1 large can condensed milk
225 g/8 oz/1 cup granulated sugar

250 ml/8 fl oz/1 cup boiling water

5 ml/1 tsp vanilla essence (extract)

225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
5 eggs, separated
450 g/1 lb/4 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder

A pinch of salt
150 ml/0.25 pt double (heavy) cream
100 g/4 oz/1 cup chocolate, grated or cut into curls

Method:

Place the unopened can of condensed milk in a pan and cover with water, then bring to the boil, cover and simmer for 3 hours, topping up with boiling water as necessary. The milk will turn into a caramel. Leave to cool before opening.


Melt the granulated sugar in a heavy-based pan over a low heat until melted and light golden. Remove from the heat and stir in the water, being careful as it may spit. Stir until blended, then leave to cool. Add the vanilla essence.


Cream together the butter or margarine and caster sugar until light and fluffy. Gradually beat in the egg yolks, then fold in the flour, baking powder and salt alternately with the sugar and water mixture. Whisk the egg whites until stiff, then fold them into the mixture using a metal spoon. Spoon into two greased and lined 23 cm/9 in cake tins (pans) and bake in a preheated oven at 180C/350F/gas mark 4 for 30 minutes until golden brown and springy to the touch. Leave to cool, then cut horizontally into three layers.


Remove the caramel from the can and beat until slightly soft. Sandwich the cakes together with the caramel. Whip the cream until stiff, then pile on to the top of the cake and sprinkle with grated chocolate or chocolate curls. To make the curls, scrape a sharp knife down the edge of a block of chocolate so that the mixture comes away in curls.

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