Tags
baking, caramel and raisin cake, chocolate, dessert, homemade, simple recipe, Sunday, sweet, treat
I love doing a spot of baking on a Sunday, and today I decided to make a sumptuously sweet caramel and raisin sponge cake.
I basically followed a simple sponge cake mixture of:
125g unsalted butter/margarine 125g self raising flour 125g caster sugar 2 medium sized eggs 1 cup full of raisinsStep 1: Combine the soft butter and sugar until they have bound together
Step 2: Add the 2 eggs and beat in to the mixture
Step 3: Add the sifted self raising flour
Step 4: Add in the raisins et voila! Your mixture is complete, place in a lined cake tin and bake in a pre-heated oven at 180 degrees for 25-30 minutes.
Once baked through (check with a knife and ensure it comes out clean with no crumbs), leave on a wire rack to cool for 10-15 minutes.
While the sponge is baking you can get on with making the caramel frosting…
1/2 cup salted butter (this takes the richness out of all the sugar + butter already added by adding a touch of salt to the caramel) 1 cup brown demerera sugar 1/4 cup of milk 3-4 cups of sifted icing sugar 1 tsp vanilla essence Extra topping of your choice (I used chocolate sprinkles)Talk about calories (but it’s worth it I promise!)…
Step 5: Now you need to melt your butter over a low heat in a deep saucepan.
Step 6: Add in the brown sugar and bring to the boil, stirring frequently for 1 minute
Step 7: Take the melted mixture off the heat, and add in the milk (making sure you stir continuously, the mixture may need to be placed back on the heat to stop the mixture setting).
Step 8: Add in your vanilla essence, and gradually sift in the icing sugar. You should notice the mixture becoming thicker.
Step 9: Once complete, and your cake has cooled apply the caramel frosting with a spatula (you may need 2-3 separate coats depending on how thick your mixture is). You can also add extra toppings at this point, as you can see I chose chocolate sprinkles!
Step 10: Once covered, place your cake in the fridge to set. Half an hour later you will have a lovely shiny caramel and raisin sponge cake.
Definitely a cake made for sharing!