Caramel sponge cake

A sponge cake can be an excellent base for a cake and a separate treat. Tasty. Easily. Just. A very tasty and fluffy caramel sponge cake from the “wet” series.
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Lauren ColeLauren Cole
Author of the recipe
Caramel sponge cake
Calories
550Kcal
Protein
14gram
Fat
15gram
Carbs
83gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 6

Step-by-step preparation

Cooking timeCooking time: 40 mins
  1. STEP 1

    STEP 1

  2. STEP 2

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  3. STEP 3

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  5. STEP 5

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  8. STEP 8

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Comments on the recipe

Author comment no avatar
Opala
24.08.2023
4.8
Wow, how tall it turned out, I'll definitely try it :)
Author comment no avatar
♚Larisynshik
24.08.2023
4.7
The biscuit is very tall and delicious. Be sure to prepare it.
Author comment no avatar
~Kortikarte~
24.08.2023
4.6
Yummy!! Only you need to keep it in the oven for more than 30 minutes - unfortunately, the middle was not baked - but in a couple of days (should I put the other half of the can of condensed milk somewhere?) when I cook again, I will take into account all the mistakes))
Author comment no avatar
♚Larisynshik
24.08.2023
5
Need to be taken into account. Thank you
Author comment no avatar
MariSha
24.08.2023
4.9
Yummy!!! I used eggs, not yolks, in the dough. The recipe says eggs, the description says yolks, and in the step-by-step photos there is clearly white in the bowl. It turned out to be a wonderful pie. THANKS for the recipe!
Author comment no avatar
aton1305
24.08.2023
5
The most successful biscuit. No hassle. I also made it with curd mass. Instead of 200 condensed milk, I made 100 condensed milk and 100 cottage cheese. Not as fluffy but tasty.