Caramel and Cream Sponge Cake (13.01.2011)

Cakes and Biscuits

125g margarine

250ml castor sugar

3 eggs lightly beaten

450ml cake flour

15ml baking powder

30ml corn flour

5ml vanilla essence

125ml water

Topping:

250ml fresh cream, whipped

250ml caramel condensed milk

Heat oven to 175C, grease and line two 20cm round cake pans. Cream margarine and sugar well and gradually add eggs. Sift dry ingredients together and add to creamed mixture alternatively with vanilla essence and water . Blend well. Divide mixture mixture equally between pans and bake for 30-35minutes. Leave in pans for about 5 minutes before turning out onto wire racks to cool. Sandwich cakes together with a layer of caramel condensed milk and cream.

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