Vanilla sponge with caramel sauce and salted peanut brittle

Preheat the oven to 180°C. Grease a 19cm springform cake tin.

For the sponge cake, follow the packet instructions and bake accordingly. Allow the cake to cool completely in the tin.

For the caramel sauce, combine the castor sugar, corn syrup, butter, water, condensed milk and salt in a medium saucepan over medium heat.

Stir until the sugar has melted or until a light golden caramel has formed. Slowly add the cream and gently bring to a boil. Boil for 2 – 3 minutes, remove from the heat and set aside.

For the peanut brittle, grease a large baking tray and add the nuts.

Gently heat the sugar and water in a medium saucepan over low heat. Slowly stir while the sugar dissolves.

Add the butter and bring to a boil without stirring for about 15 minutes or until the syrup reaches the hard ball stage. (It’s best to use a sugar thermometer at this point.)

Remove from the heat, add the bicarbonate of soda and quickly pour the mixture over the nuts.

Leave to set completely before breaking the peanut brittle into small pieces.

To assemble the cake, drizzle the caramel sauce over the cake and sprinkle with peanut brittle.