CARAMEL CAKE

Simple Vanilla Cake

1. Flour -1 1/2 cups
2. Cornflour-4 tbsp
3. Salt- a pinch
4. Baking powder – 2tsp
5. Butter-125 gms
6. Granulated sugar-3/4 cup
7. Light brown sugar-1/2 cup
8. Eggs(medium) -4 nos
9. Butter milk-3/4 cup
10. Vanilla -1 1/2 tsp

• Sift the flour,cornflour,baking powder and salt together.
• With an electric mixer(or a wooden spatula),cream the butter,granulated sugar and the light brown sugar until light and fluffy.
• Add the eggs one at a time beating thoroughly after each addition.
• Fold the dry ingredients into the butter mixture in 3 batches,alternating with the buttermilk.
• Stir in the vanilla.
• Spoon the batter into the greased pan and bake  at 180 deg ,until a cake tester inserted in the center comes out clean,for 30 to 40 minutes.
• Let the cake stand in the pan for 5 minutes,then unmold and transfer to a rack to cool completely.
• With a long serrated knife ,carefully slice the cake in half horizontally.
• Sandwich the layers with some of the caramel filling and spread the remainder on the top of the cake.

1. Granulated sugar-3 tbspn
2. Brown sugar-2 tbspn
3. Butter-2 tbspn
4. Condensed milk-3 tbspn
5. Thick cream-250 ml
6. Vanilla- 1/2 tsp

• Heat the pan and add both the sugars,let it melt and turn golden.
• Add butter and let it bubble.
• add the condensed milk and the cream.
• Bring to boil over medium heat,stirring constantly.
• Reduce heat and simmer until thick ,stirring occasionally.
• Remove from heat and add vanilla.
• Spread on the cake while warm(the filling thickens as it cools)

Pipe Italian meringue rosettes on the cake if desired.
You can also cover the sides of the cake with caramelized nuts.
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