Name: Caramel cake with sour-cream icing
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 500 ml flour cake; 15 ml Baking powder; 190 ml butter softened; 375 ml sugar; 10 ml vanilla essence; 5 eggs large, whites only at room temperature; 250 ml milk; 175 g butter; 480 g icing sugar; 5 ml vanilla essence; 150 ml sour cream; 1 caramel

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Ingredients (12)

CAKE:

500 ml	flour — cake
15 ml	Baking powder
190 ml	butter — softened
375 ml	sugar
10 ml	vanilla — essence
5	eggs — large, whites only at room temperature
250 ml	milk

ICING:

175 g	butter
480 g	icing sugar
5 ml	vanilla — essence
150 ml	sour cream
1	caramel

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Method:

Preheat oven to 180°C.

Cake:
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.

Icing:
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.

To assemble:
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 magazine

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