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Caramel sponge traybake served
Soft sponge squares drenched in homemade caramel.

Caramel Sponge Traybake

Author: Flavelo
Recipes Cakes and Desserts
Caramel making is one of the most exciting chemical processes in confectionery: sugar breaks down under heat, hundreds of new flavour molecules are created, and simple sweetness is transformed into a complex, bitter-nutty aroma profile. This simple sponge cake merely provides the backdrop for this flavour explosion.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray (approx. 20x30 cm)
  • Heavy-bottomed saucepan (for caramel)
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Oven on: 180°C. Grease and flour the tray. Mix the dry ingredients (flour, baking powder).

Tip: Basic prep for smooth work.
2 ✓

Cream the butter with the sugar, add the eggs, then alternately the flour mixture and the 100ml cream.

Tip: The fat content of the cream makes the sponge softer than milk would.
3 ✓

Bake for 25-30 minutes until a skewer comes out clean. Let cool.

Tip: Don't overbake or it dries out.
4 ✓

Caramel: Melt the 150g sugar in a saucepan without stirring. When amber coloured, remove from heat and carefully (risk of steam burn!) pour in the 100ml cream. Return to heat and cook until smooth.

Tip: Swirl the pan instead of stirring at the start to prevent crystallisation.
5 ✓

Drizzle the warm sauce over the cake.

Tip: Let it set a little before slicing.

Recipe FAQ

Why did the caramel seize when I poured in the cream?
Thermal shock. The hot sugar (approx. 170°C) met the colder cream and solidified instantly. Keep heating gently, it will dissolve.
The caramel is bitter.
Overheated (burnt). In caramelisation, amber is the goal; dark brown is bitter.

Ingredients

  • 200 g Plain flour
  • 100 g Butter (soft)
  • 150 g Caster sugar (for sponge)
  • 2 pcs Eggs
  • 10 g Baking powder
  • 100 ml Double cream (for sponge)
  • 10 g Vanilla sugar
  • 150 g Caster sugar (for sauce)
  • 100 ml Double cream (for sauce)
  • 1 pinch Salt (optional, but recommended)
  • 10 g Butter (for greasing tray)