Recipe: Vanilla & Salted Caramel Cake


220g (1 3/4 cups) plain flour, plus extra for dusting

180g (3/4 cup) sugar

3 tsp baking powder

80g (6oz) butter, melted

185ml (3/4 cup) warm milk

4 eggs, separated

1 tsp vanilla extract

500ml (2 cups) double cream

2 tbsp icing sugar

1 jar of The Jam Bandits Salted Caramel


Preheat the oven to 180°C (350F/Gas 4).

Grease and flour a 22cm springform tin or a bundt pan.

Put the flour and sugar in a bowl with 1 tsp of the baking powder.

Mix in the butter and then stir in the milk.

Add the egg yolks and vanilla and beat in well.

Whisk the egg whites to soft peaks, incorporating the rest of the baking powder when the eggs have started fluffing up.

Fold the whites into the cake mixture.

Pour the batter into the cake tin and bake for about 1 hour or until a skewer inserted into the centre comes out clean and the top is deep golden and crisp.

Remove from the oven and leave to cool a bit before turning out onto a rack. When cool, slice the cake in half horizontally and put the bottom half on a large serving plate.

Spread the salted caramel over the bottom half of the cake.

Whip the cream into stiff peaks with the icing sugar.

Put the other half of the cake on top and thickly spoon the remaining cream over the top and sides.

Serve with tea and enjoy!


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