About this recipe:This recipe came from my gran and dates from 1938. The caramelised sugar is what gives this cake flavour, and it is so easy to make yet so different. This works well as a birthday cake, iced with buttercream icing.
350g caster sugar
75ml hot water
375g sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
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Method Prep:30min › Cook:30min › Ready in:1hr
Prepare burnt sugar by placing 1/2 of the caster sugar into a heavy frying pan over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
Preheat oven to 180 C / Gas 4. Line two 23cm round cake tins with baking parchment.
Sift the flour, baking powder and salt together three times.
Cream the butter with the remaining caster sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour cake mixture into the prepared tins.