Caramel Genoise

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Use a thermometer for accurate temperature.

2. 2

   Sift together flour, sugar, and salt in a medium bowl.

   Tip: Whisk gently to incorporate.

3. 3

   In a large mixing bowl, whisk together eggs and vanilla extract.

   Tip: Use room temperature eggs for a lighter texture.

4. 4

   Gradually add dry ingredients to egg mixture, whisking until smooth.

   Tip: Stop whisking when just combined.

5. 5

   Add butter and whisk until fully incorporated.

   Tip: Use a spatula for smooth incorporation.

6. 6

   Pour in milk and whisk until fully incorporated.

   Tip: Use a slow, steady motion.

7. 7

   Pour batter into a greased and floured 20x20cm baking dish.

   Tip: Smooth top with a spatula.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted comes out clean.

   Tip: Rotate baking dish halfway through baking.

9. 9

   Remove from oven and let cool in the dish for 5 minutes.

   Tip: Invert onto a wire rack to cool completely.

10. 10

    To make the caramel sauce, combine 100g caramel sauce and 50g confectioner's sugar in a small saucepan.

    Tip: Cook over low heat, stirring constantly, until smooth and glossy.

11. 11

    To assemble, place cooled genoise sponge in a serving dish.

    Tip: Drizzle with caramel sauce and top with whipped heavy cream.