225gms Baking Margarine

225gms Caster Sugar

225gms S.R. Flour

4 eggs

2 teasp Vanilla Extract

Salted Caramel

200gms Caster Sugar

200mls Double Cream

1 Teasp Salt

Swiss Butter cream

250gms Caster Sugar

50 mls Water

4 Egg Whites

350gms Soft Unsalted Butter

2 Tablsp Caster Sugar


Cream together the margarine and sugar until pale and very fluffy.

Beat in the eggs one at a time and add the vanilla extract

Fold in the flour

Place the mixture in mini sandwich tins and bake for approx 15 mins at 180°C Fan.

Cool on a wire rack.

Make the butter cream – Beat the egg whites with the caster sugar until you have a glossy meringue.

Place the 250gms sugar in a saucepan with the water and heat until a temp of 121°C is reached on a sugar thermometer.

With the beaters running slowly dribble in the hot syrup being careful not to hit the beaters.

Keep beating until the bowl is cool and then add the soft butter a knob at a time beating constantly until you have a beautiful cream. If the mixture starts to curdle don’t  worry just keep beating and it will fix itself.

Make the salted caramel – Place the caster sugar in a strong pan and melt until you have a molten caramel. Do not stir during this process.

Add the double cream in one hit and stir over the heat until you have a smooth caramel sauce, add the salt.

Leave to cool.

Sandwich 2 of your sponges together with the butter cream and drizzle over some salted caramel.

Pipe more butter cream on the top and again drizzle with some caramel.