Butterscotch Sponge Cake With Cream Cheese Frosting

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Recipe's preparation

Cake, Frosting and Butterscotch Sauce

Preheat oven to 180 degrees c.  Grease two 20 cm round sandwich pans and line bases with baking paper

Place raw sugar in bowl and mill for 4 seconds on speed 9.

Add soft brown sugar and butter and mix for 20 seconds on speed 5.

Set blades going at speed 5 and add eggs one at a time through hole in the lid.  Will take 30 seconds to a minute to incorporate

Add vanilla extract, milk and flour and mix for 5 – 10 seconds on speed 5 – 6

Divide the mixture between the two tins and smooth with the back of a spoon.  Bake for 25 minutes or until the cakes begin to shrink from the sides of the pans and a skewer inserted into the center comes out clean.  Sit in the pans for 10 minutes then turn out onto a rack to cool completely.

Meanwhile for the sauce mill the raw sugar for 4 seconds on speed 9.  Add the soft brown sugar, butter and honey.  Melt for 10 minutes, 90 degrees, speed 2.  Add the cream and vanilla and mix for 3 seconds on speed 5.  Allow to cool completely.

Beat the cream cheese for 20 seconds on speed 5.  Add 160g of the cooled sauce and beat for 10 seconds on speed 5.  Place 1 cake on a serving plate and spread with half of the frosting.  Top with remaining cake and frosting.

Drizzle cake with 2-3 tablespoons of sauce and serve remaining sauce on the side