Sponge cake with nutty caramel topping

Recipe from: 4/22/1999 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 3
    extra-large eggs, beaten
  • 250
    ml
    sugar
  • 375
    ml
    cake flour
  • 7
    ml
    baking powder
  • pinch salt
  • 15
    ml
    butter
  • 125
    ml
    milk
  • 30
    ml
    butter
  • 20
    ml
    soft brown sugar
  • 125
    ml
    chopped nuts
 

Method

30 min
 
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.
 

Read more on: bake  |  eggs
 

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