Ingredients

What You Need

makes one 6" square cake.
recipe adapted from PastryPal.

Sponge Cake Batter

6 large eggs, at room temperature, separated
1 1/3 C (150g) powdered sugar, sifted
2 t vanilla essence (1t if using pure vanilla extract)
1 C + 2T (130g) cake flour, sifted
pinch of salt

Chocolate Buttercream (which in this recipe I substitute with Nutella Hazelnut Spread)

4 oz bittersweet chocolate, finely chopped
1 1/2 C (3sticks) unsalted butter
2 T cocoa powder, Dutch-processed
1 1/4 C powdered sugar
1 t vanilla extract

Caramel (instead I used fresh strawberries and Chocolate Ganache)

3/4 C sugar
3 T water
2 t fresh lemon juice

Description

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