By Chef Eunice – Cook/Prep: 60min – Serves: 10-12
Ingredients:
For the Cake
125g plain flour
1/4 tsp salt
1 1⁄2 tsp baking powder
5 eggs, whites & yolks separated 200g caster sugar
1 tsp vanilla extract
80g milk
For the Milk Syrup
410g Nestle Ideal Evaporated milk 397g Nestle Carnation condensed milk (1 tin)
300ml double cream
For Whipped Cream Topping
200g double cream 2 tbsp caster sugar For the Caramel 200g caster sugar 85ml water
200ml double cream
For the Salted Caramel Sauce
200g white sugar 50g butter
60ml cooking cream 100ml milk
3g sea salt
Method:
Preheat the oven to 180°C / Gas Mark 4. Butter a 9×13 inch baking tin. Combine the plain flour, salt, and baking powder in a bowl and set aside. Beat the egg whites on high until soft peaks form (1-2 minutes). Add 50g caster sugar and beat on high until stiff peaks form (1 minute). In another bowl, beat the egg yolks with 150g caster sugar on high speed until pale yellow (2 minutes). Stir in milk and vanilla extract. Gently fold the flour mixture into the egg yolk mixture bit by bit using a metal spoon or spatula. Then fold in the egg white mixture. Pour the batter into the prepared tin and bake for 25-30 minutes. Let the cake cool for 15 minutes, then pierce all over with a fork. Combine the evaporated milk, condensed milk, and double cream, then drizzle over the cake. Leave to soak for 30 minutes. For the whipped cream topping, whip double cream and sugar on high until thick (3-5 minutes). Heat the sugar and water for the caramel until deep golden (5-7 minutes). Remove from heat and gradually add cream, stirring constantly. Cool completely. Spread whipped cream over the soaked cake. Pour caramel over the cream and smooth evenly. Chill the cake in the fridge for 2-3 hours or serve immediately.
