Vanilla Charlotte

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease six 20cm round cake pans and line the bases with parchment paper.

   Tip: Use a non-stick spray for easy cake release.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large bowl, whisk together eggs, sugar, and vanilla extract until light and fluffy.

   Tip: Use a stand mixer for a smooth batter.

4. 4

   Add the flour mixture to the egg mixture in three parts, alternating with the unsalted butter, beginning and ending with the flour mixture. Beat just until combined.

   Tip: Be careful not to overmix the batter.

5. 5

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

   Tip: Use a spatula to create a smooth surface.

6. 6

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

   Tip: Keep an eye on the cakes during the baking time as they can quickly go from done to overcooked.

7. 7

   Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Use a knife to loosen the cakes from the pans if needed.

8. 8

   Once the cakes are completely cool, place one cake layer in a serving dish and brush with caramel sauce.

   Tip: Use a spatula to spread the caramel evenly.

9. 9

   Repeat the cake layering process until all six cakes are used, finishing with a layer of caramel sauce on top.

   Tip: Create a decorative pattern with the caramel sauce if desired.

10. 10

    Drizzle the confectioners' sugar over the top of the cake and serve immediately.

    Tip: Use a spatula to create a smooth, even layer of confectioners' sugar.

11. 11

    Refrigerate the cake for at least 30 minutes to allow the flavors to meld together.

    Tip: Use a wire rack to support the cake while it chills.