Salted Caramel Chiffon Cake

Instructions

1. 1

   Preheat the oven to 170°C (335°F) and position a rack in the lower third of the oven. Prepare a 20cm (8in) round cake pan by greasing and dusting with flour.

2. 2

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

3. 3

   In a large mixing bowl, whisk together the milk, vanilla extract, and salted caramel sauce.

4. 4

   Add the softened butter to the wet ingredients and whisk until smooth.

5. 5

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

6. 6

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

7. 7

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

8. 8

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Remove from the oven and let cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.