·
225g/8oz butter (really soft)
·
225g/8oz light brown sugar
·
4 medium eggs
·
2 tsp vanilla extract
·
225g/8oz self
raising flour
·
milk, to loosen
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking
paper.
3. Cream the butter and the sugar together with an
electric beater until light and fluffy.
4. Slowly beat in the eggs, a little at a time, and stir
in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a
little extra milk if necessary, to create a batter with a soft dropping
consistency.
6. Divide the mixture between the cake tins and gently smooth
out with a spatula.
7. Bake for 20-25 minutes, or until golden-brown on top
and a skewer inserted into the middle comes out clean.
8. Remove from the oven and set aside for 5 minutes,
remove from the tin and peel off the paper. Place onto a wire rack to cool.
9. Sandwich the cakes together with the Caramel Buttercream.
Caramel Buttercream Icing
- 45g unsalted butter
- 70ml semi-skimmed milk
- 165g light, soft brown sugar
- 180g icing sugar, sifted
- 1 tsp good-quality vanilla extract
- Combine the butter, milk and brown sugar in a heavy-based saucepan and put on the hob over a high heat. Stirring continuously, bring the mixture to a boil. Allow it to boil for 1 minute, then remove from the heat and stir in half of the icing sugar.
- Allow the mixture to cool slightly, then add the rest of the icing sugar and the vanilla extract and stir until it thickens to the desired consistency. It will have a slightly runny consistency, which works well with this cake. If you leave it and it starts to set, place it for a few seconds in the microwave before beating again and, if necessary, add a little double cream.
- I dusted this with gold edible glitter for a surprise birthday cake. Mmm.
