This is a cake made with only brown sugar,and
no caramelisation is required.
Tastes better by the day ( The staler the better)
Can be stored for a minimum of 2 weeks.
You could add nuts to your choice .
To the recipe now!
100 gm butter( unsalted)
250 gm brown sugar
200 gm flour
2 tsp baking powder
A pinch of salt
2 tsp vanilla essence / caramel essence
A handful of cashew nuts
•Separate yolks and whites in 2 different bowls.
•Melt butter and set aside.
•Beat whites stiff adding sugar gradually.
•Add yolks one by one and beat well.
•Add in the melted butter and beat lightly.
• Fold in the flour,baking powder, salt,essence
and mix well.
• Transfer to a greased baking tray,sprinkle
nuts and bake in a moderate oven (180C)for
Note: Can be baked in individual cups
2 thoughts on “CARAMEL SPONGE CAKE”
When does the melted butter get added?
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Oh sorry ,thank you for pointing out the error. I will update now .