Salted Caramel Sponge Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans.

   Tip: Use a pastry brush to ensure even greasing.

2. 2

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

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

3. 3

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

   Tip: Use an electric mixer for an even creaming.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Do not overmix the batter.

5. 5

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Make sure the batter is evenly distributed for a level cake.

6. 6

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

   Tip: Rotate the pans halfway through baking for even cooking.

7. 7

   Remove the cakes from the oven and let them cool in the pans for 5 minutes.

   Tip: Allow the cakes to cool completely on a wire rack.

8. 8

   Once the cakes are completely cool, drizzle with salted caramel sauce and sprinkle with flaky sea salt.

   Tip: Serve immediately for the best flavor and texture.

9. 9

   To make the salted caramel sauce, melt the butter and sugar in a saucepan over medium heat.

   Tip: Stir constantly until the sugar dissolves and the mixture turns a deep amber color.

10. 10

    Remove from heat and slowly add the milk, whisking constantly.

    Tip: Add the flaky sea salt and whisk until dissolved.

11. 11

    Return the sauce to the saucepan and cook over low heat until thickened.

    Tip: Strain the sauce through a fine-mesh sieve before serving.