EASY VANILLA SPONGE CAKE WITH SALTED CARAMEL VANILLA BEAN FROSTING

May 2nd

Yesterday was misty and rather chilly this side of the mountain. Perfect browniegirl weather for being in the kitchen. I decided to bake my regular go to cake recipe. It is such an easy to bake cake and the recipe requires hot milk and oil rather than butter. This time I decided to use the Kapruka Organic Virgin Coconut Oil that I received in my goody bag from the SA Food Bloggers Conference. Oh my word…to say this cake turned out deliciously is an understatement. I will never use ordinary cooking oil again in my baking. Ever!! The taste of coconut is oh so subtle and the texture of the cake is light, slightly moist with a delightful crumb. For a change I decided to ice the cake with salted caramel and vanilla bean frosting. Sublime…………….

Salted Caramel & Vanilla Bean Sponge Cake

SALTED CARAMEL & VANILLA BEAN SPONGE CAKE

 BROWNIEGIRL’S  SALTED CARAMEL & VANILLA BEAN SPONGE CAKE

60ml Coconut Oil – I used Kapruka’s Organic Virgin Coconut Oil

250ml Milk (I use ratio ¾ milk to ¼ water)

500ml Cake Flour – sifted twice                                                

4 Jumbo Free Range Eggs

500ml White Granulated Sugar

10ml Baking Powder

5ml Vanilla Essence – I used the seeds from ½ Vanilla Pod

Pinch Salt

5ml Brown Vinegar 

  • Preheat Oven to 180 o C
  • Grease, flour & line 3 x 20cm cake pans with baking paper
  • Boil Oil & Milk together (I do it in the microwave)
  • Beat eggs & sugar together till pale & thick (about 5min on high)
  • Add the vinegar & vanilla & beat in
  • Sift flour, baking powder & salt together
  • Fold gently into beaten egg mixture
  • Add hot milk & oil mixture
  • Fold all together gently
  • Divide between the prepared pans
  • Bake for 20-25 minutes until a cake tester or cocktail stick comes out clean
  • Turn out onto wire cooling racks, peel off paper & allow to cool completely before frosting – I always freeze one well wrapped layer for emergencies :o )

This recipe works well for cupcakes. Makes about 36 muffin sized cupcakes

SALTED CARAMEL & VANILLA BEAN FROSTING

Boil a can of condensed milk in a deep saucepan (uncovered) for 1 ½ hours (make sure the can is always covered well with water and top up with boiling water from kettle as needed)

Allow to cool completely. I always have a can or two in the fridge for when I need it for cake orders

250g Unsalted Butter

500g Icing Sugar (sifted twice with a small pinch of salt)

50ml Cold Milk

10ml Hot Water

½ Vanilla Bean – seeds scraped out (keep the used pod in a bottle of sugar for baking)

Beat the butter, milk & vanilla seeds until almost white and fluffy

Slowly beat in the icing sugar, bit by bit until it is fairly thick

Add the hot water and beat until fluffy and a good spreading consistency

Stir a sprinkling of Maldon Salt flakes into the caramel 

Place one cake layer onto a plate

Spread a thin layer of caramel onto the cake

Spread a layer of icing onto the caramel

Spread a thin layer of caramel onto the second layer and place it caramel side down onto the bottom layer

Ice the cake as desired

For the caramel vanilla swirls I placed some caramel and icing side by side in a piping bag and squeezed out swirls onto the cake.

It was delicious. If there is one cake recipe you should try for yourself it is this one. You can ring the changes with the addition of other flavors, some grated orange or lemon zest, some cocoa powder to replace some of the flour, some espresso to make a coffee cake. There is no limit to what you can do with it. And it really is very easy to bake. My grandson who is aged 6 has baked this with me often.

Next up…..my newest gourmet soup…..using an ingredient that I have never cooked with before!!

Until then, have a great weekend and happy baking

Colleen xx

ALL GONE!

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