- 1 cup plain flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons cocoa
- ¼ cup milk
- 60g butter, chopped
- 4 eggs, at room temperature
- 1 cup caster sugar
- 1 tablespoon icing sugar, for dusting
- 1 cup brown sugar
- 60g butter, at room temperature
- ⅓ cup thickened cream
- ½ teaspoon vanilla essence
Step by step
Preheat oven to 180°C. Grease two 20cm round cake pans, then line
bases with baking paper.
Sift flour, baking powder, cinnamon and cocoa together 3 times.
Place milk and butter in a small saucepan and bring to a simmer over a medium heat. Stir until butter melts, then remove from heat.
Using an electric mixer on high speed, whisk eggs and caster sugar
for 8–10 minutes or until pale, thick and tripled in volume. Sift half of flour mixture over egg mixture. Using a large metal spoon, gently fold flour mixture into egg mixture. Repeat with remaining flour mixture. Add milk mixture and gently fold to combine.
Spoon mixture evenly among prepared pans. Bake for 20 minutes or until cakes pull away from sides of pans and spring back when lightly touched. Cover a wire rack with a clean tea towel. Turn cakes onto tea towel and peel off baking paper. Set aside to cool completely.
To make caramel filling, place brown sugar, butter and cream in a medium heavy-based saucepan over a low heat and whisk until butter melts and sugar dissolves. Increase heat to medium and whisk constantly for 6–8 minutes or until caramel is thick and glossy. Remove from heat and stir in vanilla essence. Transfer caramel to a heatproof bowl and set aside to cool completely. (The caramel will thicken on cooling.)
Place 1 cake, top-side down, on a serving plate. Spoon over caramel filling and spread nearly to edge of cake. Top with remaining cake and dust with icing sugar to serve.
Note: This cake is best eaten on the day it is made.