Vanilla Caramel Cake

Directions

• Preheat oven to 180C. Grease and flour an 8 or 9 inch cake tin.
• In a bowl, whisk together the flour, baking powder and salt. Set aside.
• In another large mixing bowl, add eggs, vanilla and sugar and whisk together on high speed for about 1 minute until slightly thickened and paled in colour. Add in the oil/melted butter and whisk smooth.
• Add in the flour mixture and milk in alternating batches starting and ending with the flour mix. Batter will be thin. Pour batter into prepared cake tin and bake until cooked through, about 20 – 23 minutes. Cool completely before pouring on caramel.
• For the caramel
• In a medium saucepan over medium-low heat, add the cream, brown sugar, corn syrup and salt. Stir everything together using a wooden spoon or heat proof spatula until it is well combined and starts to thicken and darken in colour. The mixture will start to bubble at first, it is important to be constantly stirring to make sure the caramel cooks properly and doesn’t burn.
• Let the caramel boil for about 11 – 12 minutes, while constantly stirring, until it reaches 210-212F on the thermometer. If you don’t have a thermometer then have a small bowl of ice cold water close. When you think the caramel is ready, drop a teaspoon of it into the water. Let it cool for a couple of seconds then lift it up with your fingers. It should be soft and stretchy, sort of feels liked cooked mozzarella cheese. I usually smell when the caramel is ready, it will reach a lovely amber colour and be thick, giving off an unmistakable caramel-y aroma. That’s when you know it’s done. Also if you’re feeling unsure about whether it’s ready or not, if you smell it starting to smell like it’s about to burn, just take it off, it’s probably done at this stage.
• Let the caramel cool for only minute or so and pour the hot sauce over the cake letting it spread to the edges. Allow to cool and set before serving.