Ultimate Caramel Cake

Caramel Cake

Cake
 •Butter – ½ cup unsalted (room temperature).
 •Sugar – 1 ¼ cups.
 •Eggs – 3 ½
 •Maida – 1 ½ cups.
 •Salt – ½ tsp.
 •Baking powder – ¼ tsp.
 •Baking soda – ¼ tsp.
 •Fresh cream – ½ cup, room temperature.
 •Vegetable oil – ¼ cup.
 •Vanilla extract – ½ tbsp.

Icing
•Unsalted butter – ¼ + 1/8 cup.
•Fresh cream – 1 cup.
•Sugar - 1 cup.
•Salt - a pinch.
•Vanilla extract – ½ tbsp.

Instructions - Cake
1.Preheat oven to 325 degrees. Prepare cake pans with parchment paper and grease the sides.
2.Beat the butter for 2 minutes on high speed.
3.Add the sugar then beat for another 5 minutes, until pale yellow and fluffy.
4.Add the eggs one at a time, combining well after each addition.
5.Add the flour mixture in 2 batches and beat on low speed.
6.Add the salt, baking powder  baking soda and mix until well combined, careful not to over beat.

7.Add the fresh cream, oil , vanilla. Mix until combined well. The batter should be nice and silky.

8.Pour the batter into cake pan bake for 27-32 minutes (if 9 inch pan) or until a toothpick inserted comes out with a few crumbs. Allow for cooling

Slice of Delight

Caramel Sauce
1.In a saucepan melt the milk, sugar, butter & salt in medium heat. Continue cooking until the butter begins to separate  creates yellow, oily film.(10-15 minutes)
2.Ingredients will come to slow boil forms bubbles on the surface. As you continue cooking the bubbles will get bigger. Stir occasionally as it all comes together.(30 minutes)
3.Continue to cook and stir occasionally to blend everything back together(Some white clumps will develop on the surface). Cook until mixture turns into a light golden caramel colour.
Colour will slowly deepen the caramel will bubble higher.
4.Reduce heat to low  ensure you don’t burn the caramel. Bubbling subsides to simmer as everything thickens. Caramel should coat the back of a spoon when done. Then remove from heat add in vanilla extract. Allow to cool thicken before layering the cake.