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EASY VANILLA SPONGE CAKE WITH SALTED CARAMEL VANILLA BEAN FROSTING

May 2, 2010

Yesterday was misty and rather chilly this side of the mountain. Perfect browniegirl weather for being in the kitchen. I decided to bake my regular go to cake recipe. It is such an easy to bake cake and the recipe requires hot milk and oil rather than butter. This time I decided to use the Kapruka Organic Virgin Coconut Oil that I received in my goody bag from the SA Food Bloggers Conference. Oh my word…to say this cake turned out deliciously is an understatement. I will never use ordinary cooking oil again in my baking. Ever!! The taste of coconut is oh so subtle and the texture of the cake is light, slightly moist with a delightful crumb. For a change I decided to ice the cake with salted caramel and vanilla bean frosting. Sublime…………….

Salted Caramel & Vanilla Bean Sponge Cake

SALTED CARAMEL & VANILLA BEAN SPONGE CAKE

 BROWNIEGIRL’S  SALTED CARAMEL & VANILLA BEAN SPONGE CAKE

60ml Coconut Oil – I used Kapruka’s Organic Virgin Coconut Oil

250ml Milk (I use ratio ¾ milk to ¼ water)

500ml Cake Flour – sifted twice                                                

4 Jumbo Free Range Eggs

500ml White Granulated Sugar

10ml Baking Powder

5ml Vanilla Essence – I used the seeds from ½ Vanilla Pod

Pinch Salt

5ml Brown Vinegar 

  • Preheat Oven to 180 o C
  • Grease, flour & line 3 x 20cm cake pans with baking paper
  • Boil Oil & Milk together (I do it in the microwave)
  • Beat eggs & sugar together till pale & thick (about 5min on high)
  • Add the vinegar & vanilla & beat in
  • Sift flour, baking powder & salt together
  • Fold gently into beaten egg mixture
  • Add hot milk & oil mixture
  • Fold all together gently
  • Divide between the prepared pans
  • Bake for 20-25 minutes until a cake tester or cocktail stick comes out clean
  • Turn out onto wire cooling racks, peel off paper & allow to cool completely before frosting – I always freeze one well wrapped layer for emergencies :o)

This recipe works well for cupcakes. Makes about 36 muffin sized cupcakes

SALTED CARAMEL & VANILLA BEAN FROSTING

Boil a can of condensed milk in a deep saucepan (uncovered) for 1 ½ hours (make sure the can is always covered well with water and top up with boiling water from kettle as needed)

Allow to cool completely. I always have a can or two in the fridge for when I need it for cake orders

250g Unsalted Butter

500g Icing Sugar (sifted twice with a small pinch of salt)

50ml Cold Milk

10ml Hot Water

½ Vanilla Bean – seeds scraped out (keep the used pod in a bottle of sugar for baking)

Beat the butter, milk & vanilla seeds until almost white and fluffy

Slowly beat in the icing sugar, bit by bit until it is fairly thick

Add the hot water and beat until fluffy and a good spreading consistency

Stir a sprinkling of Maldon Salt flakes into the caramel 

Place one cake layer onto a plate

Spread a thin layer of caramel onto the cake

Spread a layer of icing onto the caramel

Spread a thin layer of caramel onto the second layer and place it caramel side down onto the bottom layer

Ice the cake as desired

For the caramel vanilla swirls I placed some caramel and icing side by side in a piping bag and squeezed out swirls onto the cake.

It was delicious. If there is one cake recipe you should try for yourself it is this one. You can ring the changes with the addition of other flavors, some grated orange or lemon zest, some cocoa powder to replace some of the flour, some espresso to make a coffee cake. There is no limit to what you can do with it. And it really is very easy to bake. My grandson who is aged 6 has baked this with me often.

Next up…..my newest gourmet soup…..using an ingredient that I have never cooked with before!!

Until then, have a great weekend and happy baking

Colleen xx

ALL GONE!

20 Comments leave one →
  1. May 2, 2010 7:04 AM

    Oi! What’s up?

  2. May 2, 2010 7:59 AM

    Hi there – told you i would be visiting! This koek looks and sounds amazing – how about an invite to coffee and koek! xxxx I am enjoying looking around here xxx jan

    • May 3, 2010 10:24 AM

      Morning Jan, thanx so much. Yes, this cake is stunning. When next you are here let me know and I will make the cake in preparation to having coffee with you xx

  3. May 2, 2010 8:53 AM

    Colleen your photos look amazing! Makes me wanna reach in and grab some! 🙂

  4. May 2, 2010 5:27 PM

    Yummie bg..were do they stock the oil?

    • May 3, 2010 10:27 AM

      You can check on the weblink that I gave for them Taz. It will tell you or how to get in contact with them so that they can tell you…Thanx for the pop in xx

  5. May 3, 2010 4:23 PM

    Happy to have a new coconut oil convert : ) Your cake looks mouth-wateringly delicious. Thanks for sharing this super recipe.
    Mumtazdesai, you can order KAPRUKA organic virgin coconut oil from Irma by emailing info@kapruka.co.za or you could find our product at stores on this list: http://www.kapruka.co.za/2010/03/09/where-to-find-kapruka/
    I hope that helps.

    • May 6, 2010 6:44 PM

      Thanx so much Chef Kapruka. I just love that oil. Baking it again today for my son’s birthday. He’s taking it to work but doesn’t want to share it with anyone haha!!!

  6. May 6, 2010 10:39 PM

    A beautiful cake. My youngest son turns 28 this week. I saw on Twitter you have a son the same age. I hope you all have a lovely celebration.

    • May 8, 2010 10:10 PM

      Nice to see you again Rooikat. I miss the rooikat profile pic. And yes, it is indeed the right time for this sort of stuff…from tomorrow cold and wet again :o) xx

    • May 8, 2010 10:11 PM

      Thank you so much Barbara. My youngest son turned 28 today actually. A lovely day. So happy birthday to your son as well. I wish him many happy returns of the day. xx

  7. Venus permalink
    September 27, 2010 8:17 AM

    Pardon my ignorance, but am I to assume that the cooked condensed milk is the caramel you are adding the salt to?
    Thank you.

    • September 27, 2010 8:48 AM

      Yes Venus, the cooked condensed milk is known as caramel or dulce de leche in some other countries. Once you have cooked and cooled down the can of condensed milk you can pop it into the fridge until you need it. Then just stir a bit of Maldon Salt flakes through it. I have found Maldon the best here in SA. I believe Fleur de Sel is the salt of choice in Europe and elsewhere but I cannot find it here. Thanx so much x

  8. March 29, 2011 6:56 AM

    What an outstanding recipe!
    🙂 Mandy

    • March 29, 2011 10:13 AM

      Thank you so much Mandy, its such a fabulous recipe. Easy and delicious. Works every time. xx

  9. svetlanazukas permalink
    September 19, 2012 3:32 PM

    What’s Brown Vinegar? I’ve not heard that term in the United States. Is it the same as malt vinegar, or cider vinegar? Or balsamic?

    • September 19, 2012 5:02 PM

      Hi there, thanks for the query. It would be malt vinegar. I just googled to check. xx

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