225gms Baking Margarine
225gms Caster Sugar
225gms S.R. Flour
2 teasp Vanilla Extract
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.