Brown Butter & Salted Caramel Cake
FOR THE SALTED CARAMEL
50g Wyke Farms salted butter
175g soft brown sugar
1 tsp sea salt
300ml double cream
FOR THE SPONGE
225g Wyke Farms unsalted butter, plus extra for greasing
225g light brown sugars
1 tsp vanilla essence
225g self raising flour
1 tsp baking powder
1 tsp cinnamon
4 free range eggs
1 tbsp milk
FOR THE BUTTERCREAM
200g Wyke Farms unsalted butter, softened
450g icing sugar
Sea salt, if required.
5 biscuits, of your choice (we used digestives)
YOU WILL NEED
2 20cm deep cake tin, greased and lined
First, make the salted caramel. Place the butter in a heavy-bottomed saucepan and sprinkle the sugar and salt on top. Place on a medium heat and allow the butter to melt.
Stir the sugar until just dissolved before pouring in the cream. Bring the pan to the boil then lower the heat. Allow the caramel to gently simmer and bubble reducing by a third. Once reduced and the caramel is dark-golden and thickened, take off the heat and allow to fully cool – it will continue to thicken during cooling.
Preheat the oven to 200C/180C fan/gas 6.
To make the sponge, put the butter in a small milk pan and place over a medium heat. Allow the butter to melt and bubble for approximately 5 – 8 minutes, swirling the pan regularly. Remove from the heat when the butter is dark-golden and smells nutty. Allow to cool.
Once the butter has cooled, place in a food mixer along with the brown sugar and vanilla. Mix on medium to combine.
Sieve the flour, baking powder and cinnamon into a separate bowl. Crack 1 egg into the butter mixer followed by a tablespoon of the flour mix – whisk on high until combined. Repeat with the remaining eggs before gently folding in the last of the flour.
Carefully stir the milk through the sponge batter before dividing between the two cake tins. Bake in the oven for 20 – 22 minutes until risen and golden. The sponges are ready when a skewer inserted into the middle of the sponge comes out clean.
Set the sponges aside to cool. In the meantime, make the buttercream. Place the softened butter in a mixing bowl along with 100g cooled caramel. Sieve in the icing sugar and beat together until well combined. Add another pinch of salt if desired.
When the sponges are completely cool, assemble the cake. Remove the first sponge from the tin, discarding the baking paper. Using a sharp bread knife, level the sponge if required and place on a cake board or stand.
Spread or pipe on half the buttercream leaving a small well in the middle of the cake. Fill the well with 3 generous tablespoons of caramel before topping with the second sponge.
Spread or pipe on the remaining buttercream and swirl with another tablespoon of caramel. To finish, crumble the biscuit and sprinkle round the edge of the cake. Serve immediate or keep in an airtight container for up to 3 days.