Miso Salted Caramel Victoria Sponge


Miso Salted Caramel Victoria Sponge


250g Butter softened 

200g soft brown sugar 

50g dark brown sugar 

4 medium free range eggs 

250g self raising flour 

2 tbsp milk 


125g butter softened 

250g icing sugar 

4 tbsp miso caramel 


Mix both the sugars and butter together until light and fluffy. 

Add the eggs one at a time, making sure each egg is fully mixed in before adding the next. 

Sieve in the flour and fold together slowly and carefully as you don’t want to over mix the flour as it can make the cake tough. 

Pour in the milk to loosen the cake batter before pouring into two 8” cake tins. 

Bake in a pre heated oven at 170c for 25 minutes.

While the cakes are cooling beat together the butter, icing sugar and caramel to make a light and fluffy buttercream. 

Spread the icing onto one half of the cake, then sandwich together. 

Products Used:

MasterClass Smart Space Space-Saving 5-in-1 Kitchen Tool Set

Taylor Pro Touchless TARE Digital Dual 14.4Kg Kitchen Scale

MasterClass Smart Space Stainless Steel Three Piece Bowl Set with Colander

MasterClass Stainless Steel 18cm Fine Mesh Sieve

MasterClass Non-Stick 23cm Loose Base Sandwich Pan

MasterClass Non-Stick 46cm x 26cm Cooling Tray