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Caramel and Cream Sponge Cake


125g margarine
250ml castor sugar
3 eggs lightly beaten
450ml cake flour
15ml baking powder
30ml corn flour
5ml vanilla essence
125ml water


250ml fresh cream, whipped
250ml caramel condensed milk


Heat oven to 175C, grease and line two 20cm round cake pans. Cream margarine and sugar well and gradually add eggs. Sift dry ingredients together and add to creamed mixture alternatively with vanilla essence and water . Blend well. Divide mixture mixture equally between pans and bake for 30-35minutes. Leave in pans for about 5 minutes before turning out onto wire racks to cool. Sandwich cakes together with a layer of caramel condensed milk and cream.

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