Salted Caramel Genoise

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a baking sheet with a non-stick coating for easy removal.

2. 2

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

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

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

   Tip: Start with room temperature ingredients for a lighter cake.

4. 4

   Add the dry ingredients to the wet ingredients and whisk until just combined.

   Tip: Don't overmix the batter to prevent a dense cake.

5. 5

   Melt the butter and sugar in a saucepan over low heat, stirring occasionally.

   Tip: Use a candy thermometer to ensure the caramel reaches 115°C (239°F).

6. 6

   Remove the saucepan from the heat and stir in the salted caramel sauce until smooth.

   Tip: Be careful when handling hot saucepans.

7. 7

   Pour the caramel sauce into the prepared baking sheet and let it cool slightly.

   Tip: This will help the cake set properly.

8. 8

   Pour the cake batter into the baking sheet and smooth the top.

   Tip: Use a spatula to create a smooth, even surface.

9. 9

   Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake the cake to prevent it from becoming dry.

10. 10

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

    Tip: Use a wire rack to cool the cake completely.

11. 11

    Once the cake is cool, use a sharp knife to slice it into 4 equal pieces.

    Tip: Cut the cake just before serving for the best texture.