Welcome back to my baking blog…
I am back home and baking as much as usual, today’s treat was a Victoria sponge filled and drizzled with salted caramel. I came up with this idea myself and combines my favourite classic Victoria sponge with a very decadent salted caramel. This recipe is super simple and results in a delicious centre piece for any occasion.
225g soft spread
225g caster sugar
225g SR flour
1tsp baking powder
50g soft spread
175g icing sugar
1tsp vanilla extract
250g carnation caramel
1-2tsp sea salt, to taste
1.Preheat the oven to 180°C/gas mark 4. Grease and line 2 8inch loose bottom round cake tins.
2.Measure all cake ingredients into a large mixing bowl, ensuring to sieve the flour and baking powder.
3.Use an electric hand mixer to combine, till soft and fluffy.
4.Transfer into the prepared cake tins and bake for 25-30 minutes or until well risen and a skewer comes out clean.
5.Leave on a wire rack to cool.
6.To make the buttercream: combine all ingredient in a mixing bowl and use a metal spoon to smooth. Once no icing sugar is visible, use a electric hand mixer until soft and smooth.
7.To make the salted caramel, combine the caramel and salt in a bowl and mix thoroughly.
8.Once the cake is cool, transfer one cake onto a cake board/cake stand/ plate and smooth the buttercream on top.
9.Drizzle about half the caramel over the top, ensuring some drizzles down the sides.
10.Sandwich the cakes together and sprinkle some caster sugar on the top. Serve with the rest of the salted caramel drizzled over the top.