Rich Caramel Cake

Ingredients:

For the Cake:

Butter - 7.4 oz. (185 grams)
Brown sugar - 1/2 cup
Eggs - 3 (separated)
Vanilla essence - 1 tsp
Self-raising flour - 3 cups
Salt - a pinch of
Milk - 3/4 cup
Caramel syrup - 1/2 cup

For the Caramel Syrup:

Sugar - 1 cup
Water - 3/4 cup boiling water

For the Frosting:

Butter - 5 oz. (125 grams)
Icing sugar - 20 oz. (500 grams)
Caramel syrup - 1/4 cup
Vanilla essence - 1 1/2 tsps
Walnuts - 1/2 cup

Preparation:

1. Make the syrup first. Heat 1 cup sugar in a heavy-bottomed saucepan over very low flame. stirring until melted and a rich caramel colour.
2. Remove from heat and gradually stir in the boiling water, carefully avoiding splashes. Keep aside and allow to cool.
3. For the cake, cream the butter and brown sugar until light and fluffy.
4. Add egg yolks and and vanilla essence to cake mixture and beat well.
5. Add half a cup of the syrup to this mixture.
6. Sift the flour and salt together and stir into the creamed mixture alternately with the milk.
7. Beat egg whites until thick and fold through.
8. Divide batter between two greased 23 cm (9") sandwich cake tins, and bake in a moderate oven for 35 minutes or until cooked when tested with a skewer.
9. Leave in the oven for a few minutes, then take out and cool the cakes on wire racks.
10. When quite cold, join the cakes together with half the frosting, and ice all over with remaining frosting.
11. Transfer to a decorative cake plate and decorate with chopped walnuts.


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