Fluffy sponge cake with caramel topping
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This delicacy is sure to please solo eaters, as the cakes are prepared in individual cast-iron cocotte pans, similar to small frying pans. The dessert is moderately sweet and not overly cloying, with a caramel topping.
In the episode "What I've Been Doing All Morning," Ree Drummond introduces an entire meal: meat chili, simple quesadilla, and a fluffy sponge cake with caramel topping. Home-cooked meals strengthen family bonds and, according to Ree Drummond, allow her to be the boss in her own kitchen.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sponge cake
- 1.5 cups premium flour
- 1 teaspoon of baking soda
- 0.5 tsp ground allspice
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 cup vegetable oil
- 1 cup of sugar
- 3 large eggs
- 1 cup of sour milk
- Butter, for greasing the pans
- Ice cream, for serving (optional)
- Special equipment: 4 x 450ml cast iron cocotte dishes (optional) (you can also use 1 large 23cm x 33cm baking dish instead.)
Caramel
- 1 cup of sugar
- 0.5 cups of sour milk
- 55 g butter
- 1 tbsp corn syrup
- 0.5 tsp of soda
- 0.5 tsp vanilla extract
- 0.5 tsp salt
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Recipes with similar ingredients: premium flour, eggs, sour milk, corn syrup, caramel, allspice, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 150°C and grease 4 cast iron cocotte dishes (or 1 23cm x 33cm pan) with butter.
- Sift the flour, baking soda, allspice, cinnamon, and nutmeg into a bowl. In a separate bowl, mix the vegetable oil, sugar, and eggs. Combine the dry and wet ingredients in one bowl and pour in the sour milk. Stir until smooth. The mixture will be slightly lumpy.
- Pour the batter into the prepared cocotte cups (or a larger pan) and place them on a baking sheet. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean; do not overcook the pies. If using a larger pan, bake for 25-30 minutes.
- Caramel sauceWhile the cake is baking, combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla extract, and salt in a medium saucepan. Stir to combine. Over medium-high heat, without stirring, bring the mixture to a gentle simmer. Continue simmering until the milk caramel turns a full, light gray color, 5 to 7 minutes. Make sure the caramel remains fluid, do not thicken it, otherwise it will become hard and sticky like toffee..
- Remove the cocotte tins from the oven. While the cakes are still warm, drizzle the caramel evenly over them. Be quick, as it will quickly soak in. If desired, garnish with a scoop of ice cream before serving.
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