Salted Caramel Latte Cake

Instructions

Vanilla sponge cake

1. Line the bottom only of two 6" baking tins. Set aside.
2. Cream the room temperature butter and sugar together.
3. Mix in the vanilla extract.
4. Add the eggs one at a time.
5. Sift the flour. baking powder and salt together.
6. Fold half the dry ingredients into the wet ones with a spatula.
7. Add the remaining dry ingredients, fold into the mixture with the spatula. Do not over mix.
8. Bake the 2 cakes at 160c fan for 15 mins. Set aside to cool.

Coffee whipped cream

1. Add the cream, instant coffee granules and icing sugar in a bowl.
2. Whip until the cream become slightly firm, do not over whipped.

Assemble

1. Add large dollops of the coffee whipped cream on top of the 1st cake.
2. Use a spatula or a spoon to create a well the middle of the whipped cream.
3. Fill the well with salted caramel sauce.
4. Turn the 2nd cake upside down, place it on top.
5. Add more of the whipped cream on top, top with as much toffee popcorn as you want.
6. Finish with a drizzle of salted caramel, let some drip down the sides if the cake.