Creamy Caramel Cake and Peggy Porschen's 'Boutique Baking' Review
I Bake Therefore I Am
I Bake Therefore I Am
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Ingredients

  • For the sponge
  • 200 g unsalted butter, softened
  • 200 g caster sugar
  • Pinch of salt
  • Seeds of 1 vanilla pod
  • 4 medium eggs
  • 200 g self-raising flour
  • For the sugar syrup
  • 150 ml water
  • 150 g caster sugar
  • scraped vanilla pod
  • 2 tbsp Brandy

Instructions

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