Recipe Index

Ingredients

• 6 large eggs
• 10½ oz sugar
• 14 oz plain flour
• 2 tsp baking powder
• 2 tsp vanilla essence
• (1.5 pints) milk
• 14½ oz evaporated milk (1 can)
• 14 oz double cream
• 15¾ oz sugar, for the caramel
• 8 Tbsp water
• 1¾ oz cornflour
• 8½ oz butter, cubed
• 1/2 tsp salt

Method

1. Heat the oven to 350°F and line a deep 9 x 13-inch baking tin.
2. Beat the eggs and 10½ oz sugar for about 5 minutes until pale, thick and ribbon-like, then beat in the vanilla and fold in the flour and baking powder.
3. Spread in the tin and bake for about 25 minutes, until golden and springy.
4. Whisk the milk, evaporated milk and double cream together. Poke the warm sponge all over with a skewer and pour the milk mixture over slowly until absorbed.
5. Cover and chill for at least 2 hours so the sponge drinks in the milk.
6. For the caramel, stir the cornflour into the water to make a slurry. Melt the 15¾ oz sugar in a heavy pan over medium heat, swirling, until it turns a deep amber.
7. Carefully whisk in the butter and salt until melted, then whisk in the cornflour slurry and simmer for 1 to 2 minutes into a glossy, pourable caramel sauce; leave to cool for 10 minutes.
8. Pour the caramel evenly over the chilled cake, spread to the edges and leave to set for at least 30 minutes.
9. Cut into squares and serve cold.

Prep: 2 h 50 min · Cook: 25 min · Total: 3 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data