- 115 gms butter 115 gms castor (powdered) sugar 55 gms sugar for caramel 150ml hot milk 2 eggs 170gms (maida) flour 1 teaspoon baking powder
A favourite of my kids since early childhood till their teens, the Caramel Cake is a very uncommon recipe passed through generations in my family and an unique experience for all.
- Cream the butter and castor sugar together. In case castor sugar is not available you can use the crystal sugar after grinding to a fine powder.
- Separate the eggs whites and yolks .
- Beat the egg yolks and add it to the above butter sugar mixture.
- Make a light caramel with 55 gms sugar (take sugar in a frying pan and add a teaspoon of water to aid dissolution and melting. Start melting the sugar on a low flame until the colour of the molten sugar changes from white transparent to golden brown, immediately remove from flame.)
- Add hot milk to this freshly prepared caramel and allow to cool.
- When the caramel milk mixture is at room temperature, add it to the creamed mixture.
- Sieve flour and baking powder together to remove any lumps or hard particulates and also to homogenize the powder to ensure smooth baking batter.
- Add the sieved flour to the creamed mixture in small portions at a time with rigorous and continuous beating to ensure smooth consistency of the batter till all flour is added.
- Now fold in the stiffly beaten egg whites.
- Grease a tin container with butter and dust finely with some maida (refined flour).
- Add the batter to this container and bake it in a preheated oven.
- Toppings of dates is highly recommended to give a grand finish to this mouth watering Caramel Cake.