Caramel cake

Ingredients:

Syrup
1 cup sugar
3/4 cup boiling water

Cake
180g butter or margarine
1/2 cup brown sugar
3 eggs, separated
1 teaspoon vanilla essence
1/2 cup Syrup
3 cups self-raising flour, sifted
3/4 cup milk

Frosting
60g butter, at room temperature
2 cups icing sugar
2-3 tablespoons Syrup
1 teaspoon vanilla essence

Method:
1. To prepare Syrup, heat sugar in a saucepan over a very low heat. Stir until melted and a rich caramel colour. Remove from heat. Gradually stir in boiling water, being careful to avoid splashes. Cool.

2. To prepare cake, preheat oven to moderate(180 degree Celsius). Cream butter and sugar together until light and fluffy. Add egg yolks and vanilla and beat well. Blend in 1/2 cup cooled Syrup.

3. Fold flour into creamed mixture alternately with milk. Beat egg whites until stiff. Fold gently into batter.

4. Divide mixture between two greased 20cm sandwich tins. Bake for 35 minutes. Turn onto wire racks to cool.

5. To prepare Frosting, cream butter and icing sugar together until smooth and creamy. Gradually add Syrup and vanilla and beat well.

6. Join cakes together with half on the frosting. Spread remaining frosting on top. Decorate with walnuts or hazelnuts.