👩🍳 Instructions
1. Bake the Sponge Cake Layers
- Preheat oven to 180°C (350°F).
- Beat egg yolks with half the sugar until pale and fluffy.
- In a separate bowl, beat egg whites with salt until soft peaks form, gradually adding the remaining sugar.
- Gently fold egg whites into yolks.
- Sift in flour and cornstarch, fold carefully to combine.
- Divide batter into 6 equal parts.
- Spread each part onto a lined baking sheet and bake for 6–8 minutes until lightly golden.
- Let layers cool completely.
2. Make the Chocolate Buttercream
- Beat butter with powdered sugar until fluffy.
- Gradually add melted chocolate and vanilla, mixing until smooth.
3. Assemble the Cake
- Place one sponge layer on a serving plate.
- Spread a thin layer of buttercream on top.
- Repeat with remaining layers, leaving the last layer for the caramel topping.
- Chill for 30 minutes to set.
4. Make the Caramel Top
- In a small saucepan, combine sugar and water.
- Heat over medium until sugar melts and turns golden brown.
- Remove from heat, stir in butter, and pour over the top sponge layer.
- Let caramel harden completely before slicing.
5. Serve
- Cut carefully with a sharp knife.
- Serve slightly chilled.
✨ Tips
- Use room temperature butter for smooth buttercream.
- Make caramel just before assembly to prevent it from hardening too soon.
- For a classic touch, decorate the sides with finely chopped nuts.
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