1. Prepare the Sponge Batter:
Preheat your oven to 350°F (175°C). Grease and line a rectangular baking pan (9×13 inches) with parchment paper.
In a mixing bowl, beat the eggs and sugar until pale and fluffy—about 3–4 minutes. Add oil, milk, and vanilla extract, mixing gently.
Sift in flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
2. Bake the Sponge:
Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan. Once cooled, carefully slice horizontally to create two even layers.
3. Make the Filling:
In a saucepan over medium heat, melt butter and brown sugar together. Stir until the sugar dissolves and the mixture bubbles.
Add cream and salt, stirring constantly. Cook for 2–3 minutes until thickened. Remove from heat and stir in vanilla.
Let the filling cool slightly—it should be spreadable but not runny.
4. Assemble the Cake:
Spread the caramel or butterscotch filling evenly over the bottom layer of the cake. Gently place the second layer on top.
Press lightly to seal, then refrigerate for 30 minutes to set.
5. Slice and Garnish:
Cut the cake into neat squares using a sharp knife. Dust with powdered sugar and garnish as desired.
Serve chilled or at room temperature.
🌿 Wellness & Inclusive Notes:
. Gluten-Free Option: Use a 1:1 gluten-free flour blend.
. Dairy-Free Option: Substitute coconut cream and vegan butter.
. Wellness Boost: Add a pinch of turmeric to the filling for anti-inflammatory benefits, or infuse the sponge with ginger powder for digestive support.
. Sustainability Tip: Compost your egg shells and use organic cocoa for eco-friendly baking.
🧡 Serving Suggestions:
Pair with spiced chai or ginger-infused herbal tea.
Serve with a dollop of whipped coconut cream and a drizzle of date syrup.
For festive occasions, top each square with a candied citrus peel or a sprinkle of sea salt.
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