Hello again! So a few weeks ago now we had another picnic day, and I decided to make a caramel cake. Now, if you're looking for something that'll taste like those amazing caramel mud cakes you can get at supermarkets, I'll be honest - this will not meet those expectations. Not that it's a bad thing - just the flavour is very different to those kind of cakes, due to the amount of brown sugar in it (As I've hinted in the post title..). This is a lovely sweet caramel-y cake, very light and fluffy with a lovely frosting. It's particularly good with whipped cream and banana. :)
Cake
- 250g chopped butter, room temperature (yes, I know..)
- 1 cup lightly packed brown sugar
- 2 eggs, separated
- 1 tablespoon golden syrup
- 1 teaspoon vanilla essence
- 1 1/2 cups of sifted self-raising flour
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1/4 teaspoon lemon juice
Frosting
- 60 butter or margarine
- 1/2 cup brown sugar
- 3/4 cups icing sugar
- 1/4 cup milk
Preheat the oven to around 165 degrees C :)
Also, please excuse the lack of photos for this recipe - my phone decided to delete some of them...
Cake:
Firstly, cream the butter and caster sugar until it's light and fluffy. Then add the egg yolks one at a time and mix them in well.
Add the golden syrup and vanilla, and beat well until it's all combined.
Fold in the sifted flour and cinnamon, alternating with the milk.
Beat the egg whites with electric beaters, and add the lemon juice when they're frothy. Keep beating until they're peaked, and then fold the egg whites gently into the cake mixture.
Place the mixture into a well greased 20 cm cake tin (as you can see, I used a heart shape, and it turned out rather brilliantly!) and bake for approximately 50 minuted or until a skewer comes out clean. When it's done, let it cool in the tin for 10 minutes and then turn it out on a cake rack to fully cool.
Icing:
Melt the butter in a pot, add the brown sugar and stir over a low/medium heat for 3 minutes. Be very careful not to over heat it, as it'll separate again.
Gradually add the milk and stir until the sauce boils. Then remove it from the heat and allow it to cool.
Gradually add the icing sugar and bear (with beaters) until it gets very fluffy. Then simply spread it over the top and sides of the cooled cake! Lovely!
