AuthorLe-ThermiqueCategoryDessertsDifficultyBeginner- Add sugar, 20 ml water and lemon juice into mixing jar to cook.
Settings: Timer: 14 Minutes / Speed: 3 / Temperature: 120°C
- Add the rest of water into mixing jar to mix.
Settings: Timer: 1 Minutes / Speed: 3
- Pour caramel water into a separate bowl and set-asides.
- Rinse mixing jar to cool it down. Wipe dry.
- Attach butterfly whisk.
- Add eggs, condensed milk and melted butter into mixing jar to beat.
Settings: Timer: 10 Seconds / Speed: 5
- Add flour and baking soda to mix.
Settings: Timer: 10 Seconds / Speed: 5
- Add vanilla essence and reserved caramel water into mixing jar to mix.
Settings: Timer: 20 Seconds / Speed: 4
- Strain cake batter into a separate large bowl. Cover with cling film and let it rest for 1 Hour.
- Preheat oven to 190°C
- Line a 8 x 4 inch cake tin with parchment paper.
- Pour rested cake batter into cake tin.
- Bake the cake for 20 Minutes
- Reduce the heat to 160°C and bake for another 20 Minutes until the top is browned.
- Skewer should come out clean when inserted and the top of the cake should be soft and springy when lightly pressed.
- Allow the cake to cool in the cake tin to room temperature before cutting and serving.
8 servings
- Amount per serving
- Calories299
- % Daily Value *
- Total Fat 10.5g14%
- Saturated Fat 6.1g31%
- Cholesterol 87mg29%
- Sodium 413mg18%
- Total Carbohydrate 47.4g18%
- Dietary Fiber 0.4g2%
- Total Sugars 35.5g
- Protein 5.3g
- Calcium 5mg1%
- Iron 6mg34%
- Potassium 112mg3%
- Vitamin D 53mcg265%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Add sugar, 20 ml water and lemon juice into mixing jar to cook.
Settings: Timer: 14 Minutes / Speed: 3 / Temperature: 120°C
- Add the rest of water into mixing jar to mix.
Settings: Timer: 1 Minutes / Speed: 3
- Pour caramel water into a separate bowl and set-asides.
- Rinse mixing jar to cool it down. Wipe dry.
- Attach butterfly whisk.
- Add eggs, condensed milk and melted butter into mixing jar to beat.
Settings: Timer: 10 Seconds / Speed: 5
- Add flour and baking soda to mix.
Settings: Timer: 10 Seconds / Speed: 5
- Add vanilla essence and reserved caramel water into mixing jar to mix.
Settings: Timer: 20 Seconds / Speed: 4
- Strain cake batter into a separate large bowl. Cover with cling film and let it rest for 1 Hour.
- Preheat oven to 190°C
- Line a 8 x 4 inch cake tin with parchment paper.
- Pour rested cake batter into cake tin.
- Bake the cake for 20 Minutes
- Reduce the heat to 160°C and bake for another 20 Minutes until the top is browned.
- Skewer should come out clean when inserted and the top of the cake should be soft and springy when lightly pressed.
- Allow the cake to cool in the cake tin to room temperature before cutting and serving.