Caramel Cake

Yet another cake. this one goes into my best cake list. easy to make and cost effective. (i'm actually tired. i forgot to announce the birth of our second daughter alicia sara george. she's a month and a half old and really adorable. and i could afford to delay passing on the news. oh yeah that's how bad i can be.) back to the cake. it's almost over the day i baked it. an excellent tea time cake choice.

maida-1 cup
eggs-5
butter-100 gm (room temp)
powdered sugar-1/2 cup
granulated sugar-1/2 cup
baking powder-1 heaped tsp
soda bicarb-1 tsp
really hot water-1/2 cup
milkmaid (condense milk)-1/4 cup
butterscotch essence-1/2-1 tsp (absolutely optional)

Sift the maida, baking powder and soda bicarb together and keep aside. caramelise sugar first. melt the half cup granulated sugar in a tough pan. when it browns (dark brown in fact) add the half cup of hot water to it. turn off the burner and cool thoroughly. lightly beat the butter in a bowl and add the powdered sugar and beat well. add the milkmaid and beat again. using a blender beat the five eggs thoroughly till it's soft and lathery (is there a word like this; hope you get what i mean). add half of this egg mix to the butter-sugar-milkmaid mix. add maida. beat moderately. add the final half of the egg very slowly to the batter and mix with a wooden spoon. add the caramel syrup slowly into the mix and beat finally to get a good consistency (the recipe doesn't ask you to beat; but i like to beat everything beatable in a cake recipe.). pour the batter (which is surprisingly thin; don't worry it turns out just fine.) into a cake tin and bake at 170 C for 30-45 min.


I baked for 40 min and it browned gorgeously. i tasted the batter before i put the essence and i found it better than with the essence. but the cake did not have the strong taste of the essence. i added only half a tsp. sheba, this is going to be quite a find for you.

Courtesy: Lakshmi Nair