CAKE:
4 eggs
1/2 cup superfine sugar
1 cup self-rising flour, sifted
2 tablespoons instant coffee granules dissolved in 1 tablespoon hot water
3 tablespoons oil
CARAMEL TOPPING:
3/4 cup superfine sugar
1/4 cup water, plus 1 tablespoon (additional) water
1 cup powdered sugar, sifted
1/4 cup unsalted butter, plus 2 tablespoons (additional) unsalted butter,
softened
Preheat oven to 350F (180C). Grease and line 2 (8-inch) round cake pans.
In a bowl, whisk together eggs and superfine sugar until light and thick.
Gently fold in flour, coffee and oil. Divide mixture between prepared pans
and bake in the oven for 20 minutes or until well risen and golden brown.
Turn onto a wire rack to cool.
To make caramel topping, heat superfine sugar and 4 tablespoons water in a
pan until sugar has dissolved. Bring to the boil, then cook until syrup
turns a dark golden brown. Pour all but 2 tablespoons over one cake. Mark
into 8 sections with an oiled knife before the caramel sets.
Stir 1 tablespoon water into remaining caramel, returning to heat, if
necessary, to soften caramel. Leave to cool.
In a bowl, cream together icing sugar, butter and cooled caramel. Spread
over remaining cake and place caramel-topped cake on top.
Serves 8 .
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