Caramel For Butterscotch Layer Cake

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Nigella's Butterscotch Layer Cake (from HOW TO BE A DOMESTIC GODDESS) is a sponge cake that is sandwiched with a caramel cream cheese frosting and drizzled with extra caramel sauce. The caramel sauce is started by dissolving sugar in some water and then boiling it to a caramel. The recipe suggests that the boiling time will probably take 10-15 minutes, however the time will vary according to the size of the saucepan with larger saucepans taking a shorter time. Caramel should, if possible, be cooked in a deep heavy-based saucepan.

It is best to watch the colour of the boiling sugar mixture as a guide to the caramel. The darker the colour, the more bitter the caramel will be. Nigella suggests looking for the point where the mixture turns a dark golden colour for a medium caramel. The boiling sugar will sometimes be darker at the edges than in the middle and you can carefully swirl the pan once or twice to mix, but don't stir as it will cause the sugar to crystallize. If you prefer you could use a sugar (candy) thermometer to help recognize the point at which the sugar has turned to caramel. Above 160c/320F the caramelization process starts so cook to this temperature for a light caramel and to a higher temperature for a darker caramel, though at 182c/360F the sugar will start to burn. The sugar will also continue to cook once the pan has been taken off the heat so add the cream as soon as the pan is off the heat and add it carefully as the mixture will bubble up when the cream is first added.