INGREDIENTS & PROCESS:<br />1 CUP ALL PURPOSE FLOUR<br />2 TBSP MILK POWDER<br />1/2 TSP BAKING POWDER<br />1/4 TSP BAKING SODA<br />SIEVE<br />3/4 CUP SUGAR<br />1/2 CUP OIL<br />3/4 CUP MILK<br />1 TSP VINEGAR<br />1 TSP VANILLA EXTRACT<br />BLEND ALL TOGETHER<br />GRADUALLY MIX THE DRY INGREDIENTS<br />BRUSH SOME OIL IN A GLASS MOULD<br />POUR THE BATTER<br />PLACE THE MOULD IN PRE-HEATED PAN<br />COOK IN MEDIUM LOW HEAT FOR 25-30 MIN.<br />CAKE IS READY, COOL COMPLETELY<br />1/2 CUP SUGAR<br />COOK UNTIL CARAMELIZED<br />1 TBSP BUTTER<br />1/2 CUP HEAVY CREAM<br />MIX WELL & COOL DOWN COMPLETELY<br />1 CUP HEAVY CREAM<br />2.5 CUP MILK<br />1/4 CUP SUGAR<br />MIX WELL<br />CLEAR THE EDGES & REMOVE<br />PRICK THE CAKE WITH A FORK<br />FLIP THE CAKE & PLACE IN SAME MOULD<br />AGAIN PRICK THE CAKE<br />POUR THE MILK OVER THE CAKE<br />POUR A LAYER OF CARAMEL<br />DECORATION WITH WHIPPED CREAM<br />CUT IN PIECES
