Crushed Caramel Sponge Cake

Take all the ingredients and keep it ready.In a bowl, sift together the flour, baking soda and baking powder three times to well combine.keep it aside.

Separate egg whites and egg yolks.In a separate bowl beat the egg white until foamy.Add 100 g sugar and beat to soft peak stage.

Beat egg yolks with sugar for 2-3 minutes.

In a third bowl beat soften butter and remaining sugar until smooth.

Add the beaten egg white,egg yolks and flour alternatively with the milk to the butter in small batches,beating until smooth after each addition.

Pre heat pressure cooker with 2 cup salt.Place a steel plate over it.

Apply butter or ghee in a baking pan and Pour the cake mixture into it.

Place it above the steel plate and close the lid.cook it for 40-45 minutes in very low flame.

Take a bowl,add whip cream powder and enough milk.Beat it continuously for 4 minutes on high speed.

Slice the cake with knife into two layers.Drizzle sugar syrup over the top and sides of the cake.

Spread a generous layer whipped cream on the top.

Place the other layer and drizzle with sugar syrup.

Cover it with whipped cream.

Heat a thick bottom pan and add sugar,as soon as you see the sugar melting.lower the flame a bit and stir till you see liquid sugar nearly brown in colour,then add toasted cashew nuts.Once the sugar coats the nuts well,shut down the flame.

Pour the liquid into the parchment paper and let it cool.when it cool down you can crush it with the help of a blender.

Spread it over the cake and serve.