Orange flour

Vanilla Sponge Cake with Salted Caramel Buttercream

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I had some salted caramel left over from my Millionaire’s flapjacks, so I decided to make a simple but delicious and light cake. It’s so quick and easy to whip up – all you need in a good dollop of your favourite jam (I used apricot) and some homemade caramel to jazz up a plain vanilla sponge.

Ingredients:

sponge:
6oz caster sugar
6oz soft margarine or butter
3 eggs
6oz self-raising flour
1tsp vanilla essence

buttercream:
2oz butter
4oz icing sugar
2 heaped tsp homemade salted caramel (see my ‘bakes>tray bakes>Millionaire’s flapjacks for recipe)
1tsp whole milk

apricot jam

Method:

(preheat oven to 180*c and grease and line 2 round  9″ baking tins)

– cream together the sugar and margarine until pale
– beat in the eggs one at a time
– add the vanilla essence
– sift in the flour and with a metal spoon, gently fold in
– divide the mixture between the 2 tins and spread out a little – use a spoon to make a small dip in the centre of the mixture so that the cake rises evenly
– bake in the oven for 15-20 minutes until risen and golden – to check if the cake is cooked through, insert a clean knife into the centre. If if comes out clean, the cake is ready
– remove from tins and leave to cool on a cooling rack

– for the buttercream, cream together the icing sugar, butter, caramel and milk
– dollop a generous amount of jam onto the bottom half of the cake and spread out
– place the other half of sponge on top and gently press down
– spread buttercream literally over top of cake with a spatula

– slice and enjoy!

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This entry was posted on June 30, 2013 by in Baking, Easy, Sponge Cake and tagged , , , , , .
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