Caramel Sponge Cake
Description
Homemade tea-time pastry. To keep the cake from being too sweet, add a little less sugar to the sour cream filling. Be sure to soak the sponge cake and chill it before adding the caramel. Serve the dessert with hot tea or unsweetened coffee. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor or mixer, add the salt and granulated sugar, and beat for about 4–5 minutes at the appliance’s highest speed until fluffy and foamy.
- 3
Step 3
Add the wheat flour and gently fold it in. Grease a baking pan with vegetable oil and pour the prepared sponge cake batter into it.
- 4
Step 4
Bake the sponge cake in a preheated oven at 180 degrees for about 25 minutes, or in a multicooker for about 50 minutes on the "Bake" mode. Remove it from the pan and let it cool for 1 hour.
- 5
Step 5
Cook the caramel from sugar and hot water for 10–12 minutes, adding lemon juice. As soon as the bubbles in the container with the sugar syrup turn caramel-colored, turn off the heat and stir butter and milk into the syrup. Chill the caramel for 1 hour in the cold.
- 6
Step 6
Place sour cream of any fat content, sugar, and a thickener for sour cream or for cream into a deep container. Mix thoroughly for about 2–3 minutes until the consistency of a thick cream. Dissolve 3 tbsp of caramel in 60 ml of boiled water and soak the sponge cake.
- 7
Step 7
Spread the sour cream frosting over the caramel sponge soaked with syrup. Chill everything together for 30 minutes in the cold.
- 8
Step 8
Pour the cake with cold caramel and serve.