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Cornflake crunch cake

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Turn the cereal and milk of your childhood into a delicious cake! This cake is best if you add the topping just before serving and eat it the same day, so that it retains its beautiful crunch.

14 Ingredients


  • 4 eggs

  • 315g (1 1/2 cups) caster sugar

  • 60g butter

  • 250ml (1 cup) milk

  • 2 tsp vanilla extract

  • 60ml (1/4 cup) vegetable oil

  • 300g (2 cups) self-raising flour, plus extra for coating

  • 190g (3/4 cup) caramel spread
  • Sour cream icing


  • 150g cream cheese, at room temperature

  • 180g (2/3 cup) sour cream

  • 60g (1/3 cup) icing sugar
  • Cornflake crunch


  • 60g (2 cups) cornflakes

  • 40g butter

  • 1 1/2 tbsp golden syrup

7 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Grease a 5cm-deep, 18 x 28cm (base measurement) baking pan with butter. Coat the pan with flour, shaking off any excess.

  • Step 2

    Use a stand mixer to beat the eggs

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    (4 eggs) and caster sugar (315g (1 1/2 cups) caster sugar) in a bowl for 8 minutes or until thick and creamy.


  • Step 3

    Meanwhile, place the butter (60g butter), milk (250ml (1 cup) milk) and vanilla (2 tsp vanilla extract) in a small saucepan and heat over medium heat until butter melts and milk comes to a simmer. Remove from heat.

  • Step 4

    Gradually beat the oil (60ml (1/4 cup) vegetable oil) into the egg mixture until combined. Beat in salt and flour until just combined. Beat in the milk mixture until smooth and combined. Pour mixture into the prepared pan. Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Stand cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.

  • Step 5

    Meanwhile, make cornflake crunch. Reduce oven temperature to 160C/140C fan forced. Line a baking tray with baking paper. Place the cornflakes (60g (2 cups) cornflakes) in a bowl. Melt butter (40g butter) and golden syrup (1 1/2 tbsp golden syrup) in a small saucepan over low heat. Pour butter mixture over cornflakes and stir to combine. Spread mixture, in a single layer, over the prepared tray. Bake, stirring halfway through, for 15 minutes or until cornflakes are deep golden and crisp. Set aside to cool.

  • Step 6

    To make the sour cream icing, use clean electric beaters to beat the cream cheese (150g cream cheese, at room temperature), sour cream (180g (2/3 cup) sour cream) and sugar (60g (1/3 cup) icing sugar) in a medium bowl until thick and creamy.

  • Step 7

    Use a long serrated knife to slice the cake in half horizontally. Spread the cut side of the base with caramel spread (190g (3/4 cup) caramel spread). Sandwich with cake top. Spread frosting over top of cake and scatter with cornflake crunch to serve.
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Image by Liz Macri

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