CARAMEL SUGAR SPONGE – Recipe

Read this article to find out more about this crazy thing called Caramel sugar that is super easy to make! 😀

http://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html

 

CARAMEL SUGAR Ingredients:

• A thin layer of caster sugar on a large tray, evenly spread.

 

METHOD:

1. Preheat the oven to 150C (300F) and bake the sugar, checking every hour or so until it has gone a golden colour. It should take about 5 hours according to article guideline. If too thick of a layer of sugar may take much longer like mine and runs risk of some parts melting which make those parts unusable.
2. Allow to cool completely, then break into chunks and process until fine powder.
3. Sieve out the chunky granules and you can re-process but any left over large granules can be set aside to coat the pans with.
4. Store these sugar airtight or they will clump/harden.

 

CARAMEL SUGAR SPONGE Ingredients:

• 1 Tablespoon Unsalted Butter, Softened to Coat Pan
• Extra Caramel Sugar to Coat Pan
• 3 Large Eggs
• 120g 3/4 Cup Plain Flour
• 115g 1/2 Cup Caramel Sugar
• 1 Teaspoon Vanilla Extract

 

METHOD:

1. Preheat oven to 200C (400F). Butter the pan well with brush & coat with caramel sugar, empty out the extra.
2. Sieve the flour three times.
3. Whisk eggs and sugar until ribbon stage, doubled in volume.
4. Beat in the vanilla essence.
5. Gently fold in the flour just until combined.
6. Pour into coated pan, sprinkle more caramel sugar over if you like and bake for 10-15 minutes.
7. The cake is ready when it is leaving the sides of the pan and is springy to the touch.
8. Invert the cake out onto wire rack whilst hot, gently massage the base of the pan and tap firmly on rack to unmold the sponge.
9. Allow to cool completely.