CARAMEL VANILLA SPONGE By Aarushi Chordia

* EVERYTHING SHOULD BE AT ROOM TEMPERATURE EXCEPT THE CHCOLATE BAR*.

CARAMEL SAUCE.

Put the sugar into a nonstick skillet and heat until it melts and begins to brown. As the sugar browns, incorporate the butter and combine thoroughly. Turn off the heat and stir in the fresh cream until the caramel reaches a spoon-coating consistency. As a result, the caramel sauce is ready; if you want a nuttier flavour, increase the sugar caramelization.

Let caramel sauce cool down meanwhile we can start with the sponge.

SPONGE .

Grease a 6" mould of your choice for baking - there is no requirement of preheating as this is an instant method.

In a mixing bowl, cream together the curd and brown sugar until the sugar melts. Although the batter appears curdled, it is just good. Toss in the butter and Vanilla Essence.

In a separate dish, sift the remaining dry ingredients. Start Whisk the liquid mixture and gradually add the dry ingredients to it, spoon by spoon. Because this is a crucial phase, do not stop it in the middle.

When the mixture is almost done, add the soda water and stir once, then pour the dough into a prepared mould and bake for 20-30 minutes at 175 degrees. If a toothpick inserted in the centre of the cake comes out clean, the sponge is ready. Do not remove the sponge from the pan until it has completely cooled. Place the cooled sponge on wire rack and let it rest for 5 minutes. 

Meanwhile from a vegetable peeler - peel out the sides of chocolate bar for Choco Flakes.

Laying the cake up With a serrated knife, remove any imperfections in the cake. With the use of a circular cutter, cut the centre of the sponge and pour in 1/4 cup of caramel sauce. Flatten the sides of the cake with a bench scraper. Pour the sauce over the top, allowing it to fill the top and drip down the sides. Decorate the cake with your preferred toppings, such as Choco flakes in this case. And there you have it: Vanilla Caramel Sponge is ready to eat.