Caramel Cake / Caramel Clock Cake

Ingredients:

1/2 cup sugar
1/2 cup boiling water
1 cup plain flour
1 tsp baking soda
1 tsp baking powder
5 eggs
1 tsp vanilla essence / butterscotch essence
100 gm butter, at room temperature
1/2 cup sugar, powdered
1/4 cup condensed milk

For Caramel Sauce:

1 cup sugar
1/2 cup water
100 gm butter
1 cup fresh cream
a pinch of salt

white fondant

Preparation:

1. In a pan, add 1/2 cup sugar and heat at medium flame till the sugar melts and colour changes to golden.
2. Then reduce the flame to low and add 1/2 cup boiling water and mix well till it melts. Keep this caramel mix aside to cool to room temperature.
3. Preheat oven to 180 degree celcius. Grease a baking pan with butter / baking spray or line with baking paper.
4. Sift together plain flour, baking soda and baking powder and keep it aside.
5. Add eggs and vanilla / butterscotch essence in a bowl and beat well till fluffy using electric mixer and keep it aside.
6. In a large bowl, add 100 gm butter and 1/2 cup sugar and beat well until creamy.
7. Add condensed milk into this and beat until well combined.
8. Add beaten egg and beat well until mixed.
9. Add flour mixture and mix using whisk and then beat once using electric mixer.
10. Now cooled caramel mix and mix well using whisk.
11. Transfer the batter into the prepared baking pan, tap well and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
12. Leave the cake in pan for 10 minutes, and then place on a wire rack to cool completely…

Preparation of Caramel Sauce:

1. In a saucepan, add 1 cup sugar and 1/2 cup water and heat on medium flame till it dissolves and will start to bubble up and slowly changes colour.
2. Once it reaches desired golden colour, add 100 gm butter and whisk well until it melts.
3. Then add fresh cream at low flame and whisk constantly until incorporated and smooth. Switch off the flame and add a pinch of salt and mix well. Keep it aside to cool.

For Assembling:

1. Level the top of the cooled cake using a knife and then place on a cake board.
2. Pour the prepared caramel sauce over the top of cake, letting it drip down the edges.
3. Make numbers and arrows using white fondant and stick these on the cake for clock design…