Preheat oven to 180°C.
Grease two 20cm round cake tins and dust with flour. Sift the flour, baking powder and 2ml salt together.
Beat the butter until light. Add the sugar gradually, beating until well blended. Beat in the vanilla essence. Reduce the beating speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk until just combined.
In a separate bowl, beat the egg whites until stiff peaks form. Fold a little of the cake batter into the egg whites carefully, then fold this into the remaining batter. Spoon into the prepared tins. Bake inapreheatedovenfor30to35 minutes, or until a skewer inserted comes out clean. Cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
In a small saucepan, melt the butter over a medium-high heat until light brown in colour. Remove the pan from the heat and pour the butter into a bowl, leaving any burned sediment behind. Leave to cool.
Beat the icing sugar, vanilla essence and cooled butter together. Add the sour cream and beat until smooth.
Cut each cake in half horizontally. Beat the caramel until smooth. Spread one third of the caramel onto one piece of cake. Top with another piece of cake and repeat with the remaining layers. Don’t put caramel on the top layer of the cake.
Cover the top and sides of the cake with the prepared icing. Refrigerate until ready to serve.
Text and image: Ideas
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