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

8 eggs

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

30-35 minutes.

Note: Can be baked in individual cups


2 thoughts on “CARAMEL SPONGE CAKE

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