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Ingredients
Vanilla Sponge cake
- 4oz/113g unsalted butter
- 4oz/113g caster sugar
- 2 medium eggs
- 1tsp vanilla extract
- 4oz/113g self raising flour
- 1/2tsp baking powder
- 1/4 tsp salt
Coffee whipped cream
- 1.5 cups / 352ml double/heavy cream
- 1/2 cup/57g icing sugar
- 2tsp instant coffee/ esspresso powder
Filling & toppings
- 1 jar/bottle of salted caramel
- Small- medium bag of toffee popcorn
Instructions
Vanilla sponge cake
- Line the bottom only of two 6" baking tins. Set aside.
- Cream the room temperature butter and sugar together.
- Mix in the vanilla extract.
- Add the eggs one at a time.
- Sift the flour. baking powder and salt together.
- Fold half the dry ingredients into the wet ones with a spatula.
- Add the remaining dry ingredients, fold into the mixture with the spatula. Do not over mix.
- Bake the 2 cakes at 160c fan for 15 mins. Set aside to cool.
Coffee whipped cream
- Add the cream, instant coffee granules and icing sugar in a bowl.
- Whip until the cream become slightly firm, do not over whipped.
Assemble
- Add large dollops of the coffee whipped cream on top of the 1st cake.
- Use a spatula or a spoon to create a well the middle of the whipped cream.
- Fill the well with salted caramel sauce.
- Turn the 2nd cake upside down, place it on top.
- Add more of the whipped cream on top, top with as much toffee popcorn as you want.
- Finish with a drizzle of salted caramel, let some drip down the sides if the cake.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
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