Soft fluffy caramel sponge sheet cake smothered in browned butter cream cheese frosting and topped with seasonal fresh figs. This cake is so light and airy, it’s like eating a caramel cloud. Teamed with the nutty notes of the browned butter buttercream, this cake will have you coming back for a second slice.
485g (3 1/4 cups) plain flour
3 teaspoon baking powder
1 ½ teaspoon salt
240g (1 cup) plus 1 table spoon) unsalted butter room temp
340g (1 ½ cup) golden granulated sugar
4 large eggs
2 teaspoon vanilla extract
¾ cup caramel sauce. Recipe found here
360ml (1 ½ cups) milk, room temp
Browned Butter Cream Cheese Frosting
165g (3/4 cup) unsalted butter- for browning
110g (1/2 cup) unsalted butter, room temperature
180g (3/4 cup) cream cheese, room temperature
1 teaspoon vanilla bean paste
1 teaspoon salt
640g (4 cups) icing sugar, sifted
1 tablespoon milk or double cream (only if needed)
4 figs, quatered.
A couple of sprigs of thyme.
Drizzle of caramel suace.
Make your caramel sauce and allow it to come to room temperature.
Pre-heat the oven to 180C (350F). Grease a 9x13inch brownie sheet pan and line with greaseproof paper. NOTE: allow the paper to over hang the sides so that when it comes to removing the cake from the pan, it can be easily lifted using the paper.
Combine flour, baking powder and salt in a bowl and set aside.
In the bowl of stand mixer, beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time beating until fully incorporated after each addition. Add vanilla extract and caramel and mix until combined.
Alternating between the flour mixture (3 additions) and the milk (2 additions), mix until fully combined.
Pour the batter in your prepared sheet pan and spread out evenly. Bake for 35-40 minutes or until a toothpick entered into the centre comes out clean.
Remove the pan and allow the cake to cool in the pan for 25-30 minutes on a wire rack before lifting the cake out using the baking paper and allowing to cool completely.
Whilst the cake is cooling, make the browned butter.
Place 165g of butter into a saucepan on medium heat and swirl the pan to ensure the butter cooks evenly. As the butter cooks it will become foamy and will gradually turn from a golden yellow to a rich amber colour and then toasty brown with brown specks in the bottom of the pan. Remove the pan from the heat and pour into a container, ensuring to scrape the brown bits in the bottom. Store in the fridge for it to solidify then remove and allow to come to room temperature.
In the bowl of a stand mixer, beat the browned butter and regular butter for 3 minutes until pale. Add the cream cheese, vanilla bean paste, salt and beat for a further minute.
Add the icing sugar and beat until fully combined.
To decorate, spread a thick layer of buttercream on the sheet cake. Swirl the buttercream with an offset spatula, and then top with quatered figs and a couple of sprigs of thyme. Serve immediately with an extra drizzle of caramel sauce.
Note: If the buttercream is too thick then add a tablespoon at a time of double cream or milk until the desired consistency is reached.
If the buttercream is too soft the place bowl in the fridge for 15 minutes or until it has stiffened into a more manageable consistency .
Note: Make the caramel sauce and browned butter the day before you make the cake.
Keywords: Cake, caramel, dessert