Caramel Cake/ Ant Nest Sponge
Ingredients
- 320 g sugar
- 400 ml hot water
- 1/4 tsp salt
- 100 g wheat flour
- 100 g starch / tapioca
- 1 tsp baking soda
- 1 tsp baking powder
- 5 eggs, beaten
- 120 chocolate sweetened condensed milk (3 sachets)
- 100 g liquid margarine/good quality cooking oil or mix margarine and oil
Method
- Heat the sugar in a frying pan over low heat until it is liquid and brown (be careful not to burn it so that the cake is not bitter). Add hot water. Cook until the sugar dissolves Let it cool
- Melt the margarine. Let it cool.
- Beat eggs and salt with a whisk just enough until slightly foamy and salt dissolves
- Sift flour, starch, baking soda and bp. Add eggs and caramel liquid, stir with a whisk until smooth and smooth. Add SKM, mix well
- Add oil/liquid margarine, mix well.
- Pour into a baking sheet that has been smeared with margarine and lightly sprinkled with flour (I used a 22 cm tulban pan)
- Put directly into the preheated oven. Bake until cooked
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