Sunday, March 25, 2012

A Positively Delicious Caramel and Brown sugar sponge - Donna Hay

I realise I have no original recipes on the blog well that is beacuse I love RECIPE BOOKS!!!! you could say there needs to be an intervention.... If you tell Mark I will get you!!!

I have definately got my favourites and then I have adapted them to suit my tastes and my families needs. I will always post my version but will ALWAYS be honest of the source... If you were to look up the recipes some vary a lot and others a little....... The purpose of the blog is for me to collate my favourites and also force me to cook something new each month..... so one weekend a month I will have  a new meal to share....

now onto the best cake I have ever cooked and you cannot get it wrong!!!!! I swear even my sister could do it!!!!

2/3 cup plain flour - sifted 3 times
1/2 teaspoon baking powder - sifted 3 times
4 eggs
1/4 cup brown sugar
1/4 cup caster sugar
50g melted butter
caramel icing
1 cup brown sugar
1 cup single pouring cream

To make the caramel icing place the sugar and cream in a small saucepan over medium heat until sugar is disolved, continue stirring at all times. Increase the heat to high and cook for 8 minutes or until caramel thickens. This would have to be the coolest bit, I love it I felt like a pro making caramel!!! Its pretty much the same feeling I got making ganache for the first time.... they all sound scary but just attempting it to start with is the hardest part.... so get in there and have a go!!!

how cool does that look!!!! tastes great too!
Now onto the cake:
preheat the oven to 180. Place flour and baking powder in a bowl. (now I am amazed at the small amount of flour.... not sure why I am amazed but just am!!)
Place the eggs and sugar in the bowl of your electric mixer.... now I do have to share and brag, I have the very beautiful and lovely Ruby Red Kitchen aide... and YES she has a name.... she was a much wanted member of my family.... I have not looked back since she came to live with me, I love her!!!
ok sorry will get back to the cake now!!!!
placing the eggs and sugar in the mixer, this needs to be beated for 8-10 minutes until it thick, pale and trippled in size... (by magic this happens and looks DIVINE!!)
sift half the flour mixture into egg mixture and gently fold through, then repeat with the remaining flour mix. Add the butter and fold through.
this mixture is so light and fluffy you cannot help but fall in love!!! seriously love for a cake...hmmmm I may need a therapist!!!
Pour into a well greased and well lined 20cm round cake tin.

Bake for 20-25 minutes until springy to the touch and coming away from the sides of the tin. cool on a wire rack.
seriously how perfect is this cake!!!!! I am always amazed because I have to be honest my cakes rearely come out of the oven this even... you know I have the normal rising issues, well at least I think they are normal, that I have a nack of covering up..... but this one is PERFECTION!!!
Now the last thing to do is spread the completely cooled caramel over the completely cooled cake.
 now sit back and enjoy a little piece of heaven with friends and family....