Caramel Cake with Caramel Frosting
2 2/3 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter at room temperature
2 cups granulated sugar
4 eggs, separated
1 cup milk
1 teaspoon vanilla extract
1/2 cup unsalted butter
1 1/2 cups firmly packed dark brown sugar
1/2 cup milk
4 cups icing sugar
Preheat oven 180C. Butter and flour three 9 inch square baking pans. Tap out any excess flour and set aside.
In a medium bowl, combine the flour, baking powder, and salt, and mix well. In a large bowl, beat the butter and sugar together until light and fluffy, then beat in the egg yolks, one at a time. Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. In another large now, beat the egg whites until stiff, glossy peaks form then gently fold them into the batter. Stir in the vanilla. Scrape the batter into the prepared pans and bake for 20 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean. Let cool completely in the pans.
To make frosting: In a large, heavy saucepan, melt the butter over low heat. Add the brown sugar and milk and stirring; bring the mixture to a boil. Remove from the heat and let cool. Gradually stir in the caster until well blended and very smooth.
Run a knife around the edges of each cake layer and un-mould onto wire racks. Stack the layers on top of each other and spread the foisting over the top of each layer then all around the sides with a knife.