caramel coma cake
Ingredients Swiss Roll Sponge: - 12 large eggs (separated, room temperature) - 300g Selati castor sugar - 70g cornfl our - 200g Supreme cake fl our - 2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rclfoods.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Instant-read thermometer
- Sifter
- Double boiler
- Offset spatula
- Cake stand
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Chef's knife
- Measuring cup
- Measuring spoon
- Refrigerator
- Spoon
Ingredients
- 12 large eggs (separated, room temperature)
- 300g Selati castor sugar
- 70g cornfl our
- 200g Supreme cake fl our
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- Selati icing sugar (for dusting)
- 225g egg whites (room temperature, ± 6 eggs)
- 340g Selati castor sugar
- 750g unsalted butter (cut into blocks, softened)
- 400g tinned caramel or dulce de leche spread
- 1 teaspoon sea salt flakes
