Ingredients
(A.)
3 tbsp butter
½ tin or 194g condensed milk
(B)
Sieved together:
120g low protien flour
1 tsp baking powder
1 tsp baking soda
(C)
5 large eggs
230g castor sugar
200ml hot water
Method
1.Preheat oven to 200 degree C.
2. Beat condensed milk and butter till pale and fluffy. .Gently fold in sifted dry ingredients (B).
3. In another mixing bowl, beat eggs till fluffy and almost double in volume. Add into the condensed milk batter
4 In a saucepan over low heat, caramelize the sugar until it turns a dark golden brown.
As soon as the melted sugar has turned golden yellow, turn the heat to right low. Continue heating till the sugar turns golden brown. This stage is crucial as you do not want burnt sugar that could result in a rather bitter cake. This will take about 6 to 8 minutes and let the sugar brown slowly as you stir it.
Then add hot water a little at a time, the hot sugar may spit and splatter. Continue adding water one tbsp at a time till it stops sizzling, then pour in the rest of water. Stir and scrape the side until the caramel is dissolved in the water and it becomes thin syrup. Remove from heat and turn heat off
Set aside the pan to cool off a bit..
5. Fold the caramel into the mixed batter but do not over fold or air bubbles will be deflated Pour the caramel butter sauce into the batter and mix well.
6. Pour the batter into a greased, 9-inch round cake pan.
7. Bake at 200 degree C for about 45 minutes or until a skewer inserted into the cake comes out clean.
Note-
1) Add the "HOT HOT" sugar syrup to the flour batter. you then see the bubbles...
2) Leave on room temperature for at least 30 min to create the hole.
3) Set your oven temperature - use the "LOWER" heat only.
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