Sponge cake with caramel
Description
Homemade baked goods for tea. Sponge cake – an uncomplicated base for desserts. But if you prepare it correctly, let it rest overnight and soak, you’ll get a super cake. Today I want to deviate a bit from the traditional recipe and make a sponge cake with caramel. Under no circumstances should caramel be added during the egg‑whipping stage, otherwise it won’t whip. Add the caramel to the batter together with the flour. If time allows, let the sponge cake rest, so it will absorb better and won’t crumble when sliced.
Instructions
- 1
Step 1
Beat the eggs with sugar until stiff peaks form.
- 2
Step 2
Add the caramel and the flour with starch, mix until smooth.
- 3
Step 3
You should get a dough of this coffee shade. Pour the dough into a pan and place it in a preheated oven at 200 °C for 5 minutes, then reduce to 180 °C and bake for another 25–30 minutes.
- 4
Step 4
The sponge cake is ready, let it cool in the pan, preferably on a rack upside down. And let it rest overnight.