Salted Caramel Sponge Cake During Short Peak District Break

Salted Caramel Sponge Cake Recipe

Salted Caramel Sponge Cake

On a Pinnacle Walking Holiday Short Peak District Break, I always make a cake in the afternoon for returning guests: Everyone seems to love a slice with a good cup of tea. So many favourites to choose from but my recipe for Salted Caramel Sponge is delicious.

It’s easy to follow and tastes superb, when I’m left in the kitchen on our short Peak District break, I use Pinterest to gain recipes and, if I have time, often post some of mine.

Salted Caramel Sponge Cake Ingredients

  • 350 g salted butter
  • 400 g light muscovado sugar
  • 175 g dark chocolate, finely chopped
  • 2 tbsp. strong coffee
  • 1 tsp vanilla extract
  • 4 large eggs, lightly beaten
  • 225 ml buttermilk
  • 350 g plain flour
  • 3 tsp baking powder
  • 150 g ground almonds

Caramel Icing Ingredients

  • 250 g caster sugar
  • 190 ml double cream
  • 1 vanilla pod, seeds scraped out
  • 320 g salted butter
  • 400 g icing sugar, sifted

How to Make Salted Caramel Sponge Cake

  1. For the cake: Heat the oven to 180C/160C fan/gas 4 and grease and line the bases of three 20cm round sandwich tins.
  2. Cream the butter and sugar together until pale and fluffy.
  3. Place the chocolate in a bowl and pour over 180ml just boiled water.
  4. Stir well until the chocolate has melted and leave to cool completely.
  5. Mix the coffee and vanilla extract to the beaten eggs and gradually add this mixture to the creamed butter and sugar, whisking. Add a little flour if it begins to curdle.
  6. Fold the melted chocolate and buttermilk through the mix and, when it’s incorporated, fold through the flour, baking powder and ground almonds.
  7. Divide the mixture between the tins and bake for 25 minutes or until the cake springs back when touched.
  8. Leave to cool for a couple of minutes in the tin before turning out on to a wire rack.
  9. For the buttercream: Place the sugar with 6 tablespoons of water in a high-sided saucepan.
  10. Cook on high until the sugar melts and turns into an amber coloured caramel.
  11. Remove from the heat immediately and add the cream; be careful as it will rise and splutter.
  12. Continue to stir and add 1 teaspoon salt and the vanilla seeds.
  13. Leave the mixture to cool completely.
  14. Cream the butter and icing sugar together until pale and fluffy – this will take at least 5 minutes using an electric whisk. Continue whisking and add half the cold caramel mix.
  15. When the cakes are completely cool, spread a little less than a third of the buttercream over one sponge, drizzle with caramel sauce then place the second cake on top and repeat.
  16. Place the final cake on top and spread with a thick layer of buttercream.
  17. Pipe the rest of the icing around the rim of the cake then drizzle over the remaining caramel, allowing it to trickle down the sides. If desired, decorate with chocolate curls.

There is nothing better, after getting a little damp on a Short Peak District Break, than to brighten the spirits with Tea and Cake.



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