- Prep Time : 30 minutes
- Cook Time : 20-25 minutes
- Yield : 12-14
- 8 Large Free Range Eggs
- 450g/16oz Sugar and Crumbs Banana Split Flavoured Icing Sugar
- 450g/16oz Self-raising Flour
- 4 tsp Baking Powder - this optional depending on the quality of flour you use - I use McDougalls Self Raising Supreme Sponge Flour - therefore unnecessary to add baking powder
- 450g/16oz Margarine or soft butter - at room temperature, plus a little extra to grease the tins
- For Filling and Topping
- 600ml/21oz Double Cream
- 225g/8oz Sugar and Crumbs Salted Caramel
- Alternative Topping Buttercream
- 500g Sugar and Crumbs Salted Caramel Flavoured Icing Sugar
- 250g of Butter us salted if you really want a salty taste ;-)
Preheat the oven to 140C/350F/Gas 4. Grease and line 4 x 20cm/8in sandwich tins. Use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated then line the bottom of the tins with a circle of baking paper or use cake release spray, I use Cake Star spray release.
Break the eggs into a large mixing bowl, then add the sugar, flour, (baking powder optional) and baking spread. Mix everything together until well combined with an electric hand mixer (you can also use a wooden spoon) but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
Place the tins on the middle shelf of the oven and bake for 25 minutes. Check the cakes after 20 minutes.
The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
To assemble the cake, place one cake upside down onto a plate and spread it with smooth peanut butter if you don't like peanut butter use a jam layer, then whipped cream too, or you can top with the swirls using the Rose Twist
Whipped Cream Topping
Pour 600ml/21oz of double cream in to a mixing bowl, add 4 tablespoons of Sugar and Crumbs Salted Caramel Flavoured Icing Sugar, mixing keeping your eye on the consistency all the time, it can quickly curdle, if it does add more cream to loosen.
Alternative Topping Salted Caramel Butter Cream
Beat the butter until light and whippy
Add Sugar and Crumbs flavoured icing sugar of your choice, plus 1 tablespoon condensed milk, milk or water which every you prefer.
Chop this in with a spatula, then pop into the mixer. Cover mixer with a tea towel – to prevent an icing cloud, then whip till all incorporated and fluffy.
- 250g caster sugar
- 142ml pot double cream
- 50g butter
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
Oven Temperature Conversions