Ingredients
12 servings
400 grams granulated sugar
150 grams unsalted butter
200 ml condensed milk
7 large eggs
200 grams all-purpose flour
50 grams cornstarch
2 tsp baking soda
1 tsp baking powder
450 ml boil hot water
Method
15 mins

Preheat oven 350° F. Cook sugar into the pot. Stir until sugar melted, and colour change into dark brown.

After the sugar melted perfectly, pour hot water into the pot. Cover the pot while pour it. Stir, continue put butter into hot caramel until blend together. Turn off the stove.
Add dry ingredients, use strainer directly into wet batter. Mix it well using wisk.
In another bowl wisk all the eggs. No need long time to wisk it. Then pour into the wet batter.
Pour batter into 2 loafs pan using strainer, that already grease and flour. For baking pan, you can use that you already have. Bake 30 – 40 mnt or until tooth pick inserted comes out clean.
Note.. open little bit the oven for 10 mnt once a while the cake inside the oven. In order the cake has much anthill pattern.

https://cookpad.com/us/recipes/343146-caramel-cake-sarang-semut

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