Simple caramel Sponge Cake Aga
this sponge use a simple sponge base of the rule of 4oz of flour, sugar and eggs ! Added with caramel it is full of flavour but a simple layer of whipped cream and raspberries in summer will be an ideal finish to any party or weekday dinner .
Ingredients
- 120 g caster sugar
- 4 eggs
- 120 g plain flour
- 1 tsp vanilla extract
Decoration and filling
- 110 ml butter
- 60 g Icing Sugar
- 70 g caramel sauce or raspberry jam
- 50 g chocolate fudge or others. also berries - optional
Instructions
- Preheat the baking oven.
- Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper. In a small bowl, sieve the flour.
- In a large mixing bowl, beat the eggs with the sugar and vanilla extract until creamy and fluffy. Carefully, fold in the sieved flour then transfer evenly into the two prepared sandwich tins.
- place in the oven on the lower rack. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
- in the meantime, prepare the buttercream. combine the butter with the icing sugar and beat until light and fluffy. spoon one or two spoons of caramel sauce to flavour the buttercream.
- Spread the buttercream on one sponge and a few fudges and chocolate pieces. Top with the second sponge and pour around the rest of the caramel sauce. Decorate with chocolate shard, toffees and caramel if desired.
- Enjoy within a day.
