Twix Cake


For Vanilla Loaf:

3/4 cup all purpose flour
1 tsp baking powder
a pinch of salt
55 gm unsalted butter, at room temperature
1/2 cup sugar
1 egg
1/4 cup milk
1/2 tsp vanilla essence

For Caramel Sauce:

150 gm / 3/4 cup sugar
75 gm unsalted butter
1/4 cup + 2 tbsp fresh cream
1/4 tsp salt

500 gm milk compound/ milk chocolate


For Vanilla Loaf:

  1. Preheat oven to 170 degree celcius. Butter a 9 by 3 inch loaf pan and line it with baking paper.
  2. Sift together all purpose flour, baking powder and salt in a bowl and keep it aside.
  3. In a bowl, mix together milk and vanilla essence and keep it aside.
  4. In a large mixing bowl or in the bowl of an electric mixer, add butter and beat on medium speed until it becomes light and fluffy.
  5. Add the sugar and beat on medium high speed for 4-5 minutes until the mixture becomes creamy, pale and light.
  6. Add the egg and beat on medium high speed for 1 minute until the egg is completely combined.
  7. Then add flour in 3 parts and milk mixture in 2 parts, beating until just combined after each addition, starting and ending with the flour.
  8. Pour the batter into the prepared loaf pan and level the top. 
  9. Bake it in the preheated oven for 15-20 minutes or until the toothpick inserted into the centre of the cakes comes out clean.
  10. Cool on wire rack for 10 minutes. Cling wrap the cake and freeze for few hours.

For Caramel Sauce:

  1. In a heavy bottomed saucepan (non stick pan), add the sugar and keep over medium flame. Do not use spoon or spatula. Keep swirling the saucepan using the handle of the pan to avoid burning of sugar. Keep removing it off the flame until sugar dissolves and do not let it smoke.
  2. Wait until the caramel colour becomes deep, but not burnt. Do this step with care, until the caramel gets to the right colour and sugar is also all melted.
  3. Remove the caramel from heat, and pour the cream gently in a slow stream, a little at a time and keep stirring as you add the cream. Care should be taken in this step – if you add all the cream together, the caramel would crystallize.
  4. Add the butter and salt and keep the caramel back on low flame and keep stirring until butter is fully melted.
  5. Then increase flame to medium and keep stirring for 4-6 minutes to thicken up the sauce. 
  6. Remove from the flame and let cool completely.
Assembling the Cake:
  1. Line up the loaf pan with butter paper/ baking paper hanging from either sides.
  2. Place the vanilla loaf into this prepared loaf pan. Pour over the caramel sauce on top of the cake.
  3. Level the top using an offset spatula and freeze it for 2 hours.
      4. Lift the set cake by pulling out the butter paper hang. Place the cake on top of a wire rack with a baking tray underneath.
    5. Melt the chocolate by using a double boiler or in a microwave. While its not very hot, pour over the cake to cover completely on top and all sides of the cake. 
     6. Let cool until chocolate hardens.. Cut into slices and serve…
  • Cut with hot knife, to get the perfect slice of cake…
Recipe Source: Fondbites Bake Along…


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