Makes 8in sponge cake/18 cupcakes. Cook one day ahead for a moist result.
Ingredients
- 200g unsatled butter
- 200g castor sugar
- pinch of salt
- seeds of 1 vanilla pod
- 4 medium sized eggs
- 200g self raising flour
Frosting
- 250g full fat cream cheese
- 200g unsalted butter (at room temperature)
- 150g icing sugar
- 70g sweetened condensed milk caramel
Method
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In a food mixer Cream on high speed butter and sugar until fluffy. Whisk eggs lighlty and add them to the butter mixture slowly mixing on medium speed until fully incorporated.
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Add Vanilla pod, sifted salt and flour and fold gently until incorporated. Place in an 8in buttered pan with a parchment paper at the bottom. Bake in a preheated oven on 175C for 15-20 minutes. Do not over cook. With a long thread cut the cake in half. Pipe frosting to cover cake. Frost the rest and decorate.
FROSTING
- Beat the cream cheese until fluffy. Cream the butter in a mixer and add icing sugar and combine. Add cream cheese and beat lightly. Fold condensed milk and refrigerate for one hour before piping.