Cake Recipes: Caramel 05 by Recipe Cottage

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	Caramel 05

		Caramel Layer Cake 275g flour 1 1/2 tsp baking powder 175g butter (room temp) 165g castor sugar 4 eggs, beaten 1 tsp vanilla 120 ml milk 285g dark brown sugar 250 ml milk 25g unsalted butter 3 to 5 Tbs cream Line two 20 cm cake tins with baking paper and grease the paper. Sift the flour and baking powder together three times. Cream the butter and sugar until light and fluffy. Slowly mix in the beaten eggs. Add the vanilla. Fold in the flour mixture, alternating with the milk. Divide the mixture between the cake tins and spread evenly. Bake at 180 C until the cake pulls away from the sides of the tin, about 30 minutes. Stand in the tins for 5 minutes, then turn out and cool on a wire rack. Bring the brown sugar and milk to the boil and cook for 2 minutes. Uncover and continue to boil without stirring, until mixture reaches 119 C (soft ball stage) on a sugar thermometer. Remove pan from the heat and add the butter, but do not stir it in. Leave to cool until lukewarm, then beat until the mixture is smooth. Stir in enough cream to obtain a spreadable consistency. Sandwich the cake together with the icing and then cover the top and sides. Decorate with whipped cream if desired.