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1
Preheat the oven to 375F and then get on with the icing.
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2
I do this first, since you need to make some caramel and then let it cool.
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3
Dissolve the sugar in the water over a low heat, remembering not to stir at all as it will crystallize if you do.
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4
When it seems dissolved, turn up the heat and boil until it turns a dark golden color.
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5
This will probably take 1015 minutes.
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6
And try not to be faint-hearted: caramel has to be near burning; it wouldnt be caramel otherwise.
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7
When youve reached that exciting stage, take the pan off the heat and slowly whisk in the cream.
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8
It may go a little lumpy but dont panic, it will smooth out.
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9
When all the creams in, put the pan back on the heat for a further minute, whisking until smooth and combined.
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10
I find one of those little curly wire whisks the best tool for the job.
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11
Cool, and then refrigerate until you need it.
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12
The easiest way to make the cake is to put all the ingredients except the cream into the bowl of the food processor and blitz till smooth.
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13
(Its for this reason the butter must be very soft before you start.)
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14
Scrape down the sides of the bowl, then process again, adding a couple of tablespoons of cream down the funnel with the motor running.
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15
Stop and check the consistency of the batter: if its on the runny (though not liquid) side then stop here; otherwise, add another 12 tablespoons of cream to achieve this dropping consistency.
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16
If you want to make it by hand, follow the method for the Victoria sponge (page 14).
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17
Divide the batter between the prepared pans and bake for about 25 minutes; the cake layers are ready when theyre beginning to shrink away from the sides of the pan and when a cake tester or skewer comes out clean.
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18
Leave on a wire rack for 10 minutes, then turn out and leave on the rack until completely cooled.
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19
Now for the assembly.
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20
Pour the thoroughly cooled caramel into a glass cup measure with a spout.
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21
(Youll be using some if not all of the rest to dribble over the iced cake later.)
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22
Beat the cream cheese until softened and smooth, then add the cupful of caramel and beat gently to combine.
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23
Put one cake layer on a plate.
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24
Using a rubber spatula or an ordinary blunt knife, roughly spread just under half of the icing over the top of the waiting cake.
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25
Place the other cake on top and then roughly ice the top of that cake with what remains in the bowl.
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26
Dont feel constrained to use up every last scrap of icing: it tastes almost at its best straight out of a finger-wiped bowl.
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27
Using a teaspoon, drizzle some of the reserved caramel over the cake: think Jackson Pollock.
