WHIPPED CREAM CAKE WITH CARAMEL ICING :

INGREDIANTS:

THICKENED CREAM -600 ML
EGGS -3
VANILLA EXTRACT -1 TEASPOON
FIRMLY PACKED BROWN SUGAR - 275 GM
SELF-RAISING FLOUR - 300 GM

CARAMEL ICING :

BUTTER -60 GM
FIRMLY PACKED BROWN SUGAR - 110 GM
MILK - 2 TABLESPOON
ICING SUGAR - 80 GM


METHOD:

PREHEAT OVEN TO MODERATE[180C/160 FAN FORCED].GREASE DEEP 22 CM –ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.

BEAT HALF OF THE CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.BEAT EGGS AND EXTRACT IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY;GRADUALLY ADD SUGAR,BEATING UNTIL DISSOLVED BETWEEN ADDITIONS.

TRANSFER MIXTURE TO LARGE BOWL.FOLD IN A QUARTER OF THE WHIPPED CREAM THEN SIFTED FLOUR,THEN REMAINING WHIPPED CREAM.SPREAD INTO PAN;BAKE ABOUT 50 MINUTES.STAND CAKE 5 MINUTES;TURN TOP-SIDE UP ,ONTO WIRERACK TO COOL.

MEANWHILE,BEAT REMAINING CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM.
MAKE CARAMEL ICING .

SPLIT COLD CAKE IN HALF ;SANDWICH LAYERS WITH CREAM.SPREAD CAKE WITH CARAMEL ICING.

CARAMEL ICING:

MELT BUTTER IN SMALL SAUCEPAN ,ADD BROWN SUGAR AND MILK;BRING TO A BOIL.REDUCE HEAT IMMEDIATELY;SIMMER 2 MINUTES.COOL TO ROOM TEMPERATURE.STIR IN ICING SUGAR UNTIL SMOOTH.