2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
piping bag and tip, optional
Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes
Sponge cake layers
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt
4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4 heaped teaspoons espresso powder
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.