Caramel Cake

minimad1970

Hi, I'm hoping someone can help me with a sponge recipe. I want to make a, hopefully, simple caramel sponge in a loaf tin. I'm going to slice it and fill it with dulche du leche and caramel buttercream and top it with more buttercream and crushed crunchies. Very low cal So it's just the sponge I need help with. Also does anyone know what it would be like with cruchie in the sponge mix? Thanks.

kittycat204

https://forums.moneysavingexpert.com/discussion/3858735

rozmister

It's quite late so I won't dig it out for you now but in my Hummingbird Bakery book there's a recipe for a caramel cake that I made for a birthday a few months back. I topped it myself (choc fudge icing from a secret family recipe) and filled it with just plain caramel.

It's hard to get dulce de leche over here in England but you can get Carnation Caramel in most large supermarkets; I got mine in ASDA.

I'm not sure how to make caramel buttercream but I'd imagine you'd just put in less butter and substitute it for caramel. If it gets too thick and sticky adding a tad bit of milk helps to make it smooth and a better consistency!

Anyway I'll put the caramel sponge recipe up tomorrow morning

rozmister

Here it is! Sorry it's late I've been SOOO busy!!

The recipe is for cupcakes but I made two sponges so I could sandwich them together and baked them until they were slightly golden and sprung back when I poked them (and when skewered the skewer came out clean).

For the sponge:

80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
240ml whole milk
1/2 tesp vanilla essence
2 large eggs
150g tinned caramel or duce de leche

For the frosting:

500g icing sugar
160 unsalted butter, softened
50ml whole milk
100g tinned caramel or dulce delche

1. Preheat the oven to 190c (375f, gas mark 5) and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until crumb like consistency.

3. Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three quarters of this mixture into the dry ingredients and mix together on a slow speed then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl then add the remaining milk mixture and the tinned caramel and continue to mix until all the ingredients are incorporated and the batter is smooth.

4. Divide the batter between the muffin cases, filling each by two third. Any remaining batter can be used to fill one to four more cases in a separate tin. Place in the oven and bake for 18-20 minutes or until well risen and springy to the touch. Leave to cool for a while in the tin then transfer to a wire rack to cool down fully while you make the frosting.

5. Using the electric whisk or freestanding mixer with the paddle attachment beat the icing sugar with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk and once it is incorporated increase the speed to high and whisk until light and fluffy. Add the caramel and beat well.

6. Spoon the frosting onto the cupcakes once they've cooled, smoothing it on with a palette knife and swirling the frosting. If you want to decorate the cakes, spoon some tinned caramel or dulce de leche into a piping bag with a small nozzle and pipe onto the cakes in little hearts or whatever shapes take your fancy.