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Instructions |
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Put sugar in medium saucepan and heat gently, swirling the pan occasionally until melted to dark caramel. Reduce heat to low and add 250 ml water (it will spit). The caramel will solidify but continue to stir over low heat until no lumps remain and becomes a thin liquid caramel. Set aside to cool to room temp, stirring occasionally.
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Preheat oven to 170 C. Grease 18 cm round cake tin and line base with baking paper. Cream butter and vanilla extract in a large bowl until the butter becomes slightly pale.
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In a separate bowl, whisk the eggs until well combined. Add eggs, condensed milk, and caramel and whisk to combine. Sift flour and bic soda, and use the whisk to gently stir into the butter mixture. Don't worry if the butter doesn't mix evenly - this is how it should be.
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Pour the batter into tin and leave for a minute or two. Bake for 50 mins or until cake is springy to touch. Leave cool in the tin, then run a knife around the edge before turning out.
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Originally Submitted
1/16/2012
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