Ingredients for Caramel
- Sugar 1 cup
- Cream ½ cup
- Butter 50g
- Heavy cream as required
Ingredients for Sugar Syrup
- Water ½ cup
- Sugar ¼ cup
- Coffee 1 tsp
Method
- In a heavy base pan, heat up sugar, once it’s melted and turns to golden add cream and butter. Bring to room temperature.
- Whip heavy cream and add some caramel sauce in it.
For Sugar Syrup
Boil water and add sugar. When sugar dissolves, add coffee. Whisk to dissolve coffee. Bring to room temperature.
Cake Frosting
Cut the cake in two layers. Sprinkle sugar syrup on both layers. Spread whipped cream generously on one layer and cover with other. Cover cake with whipped cream. Décor with chocolate as shown in picture.
Perfect Vanilla Sponge Cake/ Plain Sponge Cake
The most light and fluffy sponge cake. You can convert it into pastry cakes or individual pastries. It doesn’t contain butter/oil or baking soda/ baking powder, yet its fluffy and soft. You can convert this Sponge cake into Chocolate cake by adding cocoa powder to the batter, decreasing the All Purpose Flour.
Ingredients
- All purpose flour (Maida) sifted 120 Grams (1 Cup)
- Granulated sugar or caster sugar 120 Grams (11 tablespoons)
- Eggs 4 (separated)
- Vanilla essence 2 tsp
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