Caramel sponge biscuit

Ingredients

Caramel Sponge

160 grams (5.6 ounces) eggs

100 grams (3.5 ounces) sugar

280 grams (9.9 ounces) caramel

35 grams (1.2 ounces) vegetable oil

230 grams (8.1 ounces) flour

10 grams (0.35 ounces) baking powder

Instructions

Step 1

1. Preheat your oven to 329°F (165°C) and prepare a 16 cm (6.3 inch) baking mold with parchment paper or grease it lightly.Tip: Ensure your oven is properly preheated for even baking.

Step 2

2. In a large mixing bowl, whip the eggs until they form a fluffy mass. Gradually add sugar while continuing to whip until well combined and the mixture is light and airy.Tip: Whip the eggs and sugar for at least 5-7 minutes to achieve the right consistency.

Step 3

3. Reduce the mixer speed to low, and slowly pour in the caramel at room temperature. Blend until the caramel is fully incorporated.Tip: Ensure the caramel is at room temperature to prevent it from causing the eggs to deflate.

Step 4

4. Add the vegetable oil while mixing on low until just combined.

Step 5

5. Sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.Tip: Overmixing can result in a denser cake.

Step 6

6. Pour the batter into the prepared mold. Tap the mold gently on the countertop to release any air bubbles.Tip: This helps to get an even rise during baking.

Step 7

7. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

8. Once baked, allow the sponge to cool in the mold. After cooling, place it in the fridge for several hours to stabilize before cutting or serving.Tip: Chilling the cake helps it to set and makes it easier to slice.

Servings

🍰 **Serve your caramel sponge cake with a scoop of vanilla ice cream** for a delightful contrast of flavors. The cold, creamy texture of the ice cream pairs perfectly with the fluffy, caramel-rich sponge cake.

✨ **Add a drizzle of salted caramel sauce** on top for that extra kick. The hint of salt enhances the caramel flavors in the sponge cake, making every bite even more heavenly.

🫖 **Pair it with a cup of freshly brewed coffee or tea**. The caramel notes complement the bitterness of the coffee, while a fragrant tea balances the sweetness perfectly. For an extra treat, consider a caramel latte!

Equipment

Mixer

A handheld or stand mixer will do wonders in whipping the eggs to a fluffy mass. For best results, use a whisk attachment.

16cm cake mold

A standard cake mold will help ensure even baking. Make sure to grease it or line it with parchment paper to avoid sticking.

Oven

Preheat the oven to 329°F for consistent results. An oven thermometer can help ensure accuracy.

Cooling rack

This will help the cake cool evenly and prevent sogginess at the bottom.

Variations

🌱 **Gluten-Free**: Swap out the regular flour for a gluten-free flour blend. Make sure your baking powder is also gluten-free!

🥥 **Vegan**: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a vegan caramel sauce. Opt for coconut oil instead of vegetable oil for a subtle nutty flavor.

Faq

Why did my cake sink in the middle?
This could be due to underbaking or overmixing the batter. Ensure your oven is properly preheated and avoid opening the oven door too soon.
Can I use whole wheat flour instead?
Yes, but it will make the cake denser and give it a slightly different texture. You may want to use a blend of whole wheat and all-purpose flour.
How do I prevent the cake from sticking to the mold?
Grease your cake mold thoroughly or use parchment paper to line it. This will help in releasing the cake easily after baking.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the fridge. Just make sure it's covered to prevent it from drying out.
How do I achieve the perfect caramel flavor?
Use a high-quality caramel and let it reach room temperature before mixing it into the batter. It integrates better and provides a more balanced flavor.
What's the best way to cool the cake?
Cool the cake in the ring for a while before transferring it to a cooling rack. This step helps in stabilizing the structure and enhances the texture.