Brown Sugar Caramel Sponge Cake

1. 1

   Preheat oven to 475u00b0F.

2. 2

   Pour condensed milk into a medium shallow baking dish and cover with foil. Place dish in a large baking pan and add enough boiling water to large dish to come halfway up sides of smaller dish. Bake, uncovered, for 1 hour 15 mins, or until golden brown. Let cool to room temperature then whisk until smooth.

3. 3

   Reduce heat to 350u00b0F. Grease 2 deep 9-inch round cake pans.

4. 4

   Whip eggs and brown sugar for 10 mins, or until thick and creamy. Sift flour twice onto parchment paper then sift over egg mixture. Fold in flour then butter mixture. Distribute between prepared pans and bake for 20 mins. Immediately turn out onto wire racks lined with parchment paper to cool.

5. 5

   Whip cream to soft peaks then spread 1/2 over 1 cooled cake. Drizzle with 1/2 the caramel sauce. Top with remaining cake, whipped cream and caramel.

* Per serving · 4 servings · Values may vary.

No additional tips available.