Sponge cake with nutty caramel topping

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0 serving Cooking: 30 mins
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Eggs

By Food24 November 03 2009
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Ingredients (10)

3.00 eggs — large, beaten
250.00 ml sugar
375.00 ml flour — cake
7.00 ml Baking powder
salt — pinch
15.00 ml butter
125.00 ml milk
30.00 ml butter
20.00 ml brown sugar — soft
125.00 ml mixed nuts — chopped
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Method:

Preheat the oven to 180 ºC. Grease a 22 cm ring cake tin with margarine or spray with non-stick spray. Beat the eggs and sugar until light and fluffy. Sift the cake flour, baking powder and salt together. Heat the 15 ml (1 T) butter and milk until the butter has melted. Fold into the egg mixture, alternating with the flour mixture. Turn into the prepared tin and bake for 30 minutes until done. Meanwhile cream the 30 ml (2 T) butter and brown sugar together and add the nuts. Spread the mixture over the hot cake and place under the heated oven grill until the sugar just begins to caramelise. Take care as the mixture bums easily. Makes 1 medium-sized cake.



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