Salted Caramel Victoria Sponge

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line two 20cm round cake tins with parchment paper.

   Tip: Make sure to grease the tins lightly before lining with paper.

2. 2

   In a medium bowl, whisk together the flour, sugar, and softened butter until just combined.

   Tip: Don't overmix the cake batter.

3. 3

   In a separate bowl, whisk together the eggs and milk. Gradually pour the egg mixture into the dry ingredients and mix until just combined.

   Tip: Don't overmix the cake batter.

4. 4

   Divide the cake batter evenly between the prepared tins and smooth the tops.

   Tip: Make sure to get the batter to the edges of the tins.

5. 5

   Bake for 15-20 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during baking.

6. 6

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

   Tip: Don't remove the cakes from the tins yet.

7. 7

   Transfer the cakes to a wire rack to cool completely.

   Tip: Let the cakes cool completely before assembling the cake.

8. 8

   For the caramel, combine the butter, granulated sugar, and heavy cream in a medium saucepan. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Don't stir the caramel too much.

9. 9

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns a deep amber color.

   Tip: Be careful when handling the hot caramel.

10. 10

    Remove the caramel from the heat and stir in the flaky sea salt and dark chocolate chips until melted.

    Tip: Let the caramel cool slightly before assembling the cake.

11. 11

    To assemble the cake, place one of the cooled cakes on a serving plate. Spread a layer of the caramel over the top of the cake, then place the second cake on top.

    Tip: Make sure to spread the caramel evenly.

12. 12

    Sprinkle the top of the cake with additional flaky sea salt, if desired.

    Tip: The salt adds a nice textural element to the cake.