Crushed Caramel Sponge Cake


Crushed Caramel Sponge Cake

This is a really special cake to keep in your back pocket for those special occasions.
Prep Time 1 hour
Total Time 1 hour
Cuisine Others
Servings 6 people


  • 350 gms plain flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 3 eggs
  • 300 gms powdered sugar
  • 170 gms unsalted butter
  • 350 ml milk
  • 4-5 tbsp Whip cream powder
  • For caramelized cashew nuts
  • 10 cashew nuts
  • 4 tbsp sugar


  • 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.
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