Caramel Sponge Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease a 20cm (8 inch) round cake pan.

   Tip: Use a non-stick pan for easier cake release.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt.

   Tip: Make sure to sift the flour before measuring to ensure it's well combined.

3. 3

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

   Tip: Use room temperature ingredients for a lighter cake.

4. 4

   Gradually pour the dry ingredients into the wet ingredients and mix until just combined.

   Tip: Don't overmix the batter!

5. 5

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to ensure the cake is evenly distributed.

6. 6

   Bake the cake for 20-25 minutes or until a toothpick inserted comes out clean.

   Tip: Check the cake frequently to avoid overcooking.

7. 7

   While the cake is baking, prepare the caramel sauce by heating it in a saucepan over medium heat.

   Tip: Use a candy thermometer to achieve the perfect caramel temperature.

8. 8

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: Don't open the oven door until the cake is cool to prevent heat from escaping.

9. 9

   Transfer the cake to a wire rack and let it cool completely.

   Tip: This will help the cake retain its shape and prevent it from breaking.

10. 10

    Once the cake is cool, use a serrated knife to level it and slice it in half horizontally.

    Tip: This will create a smooth surface for the caramel filling.

11. 11

    Spread the caramel sauce over the bottom half of the cake and top with the top half.

    Tip: Make sure to cover the entire surface with the caramel sauce.

12. 12

    Drizzle the heavy cream over the top of the cake and sprinkle with powdered sugar.

    Tip: Use a squeeze bottle to create a decorative drizzle.