Tosca Cake

Excited by another of Wotcha's recipes, I tried her Tosca cake today. It was an interesting make, as the cake is made by first melting the butter, then beating the eggs and sugar for at least 5 minutes before folding in the dry ingredients and finally mixing in milk and the melted butter. I think my tin was not really deep enough (despite being a 24cm tin as requested) as my cake rose to basically the top of the tin (and higher in the middle), before I added the caramel topping! I also think that I should have cooked the caramel on a slightly higher heat for a little longer to colour it more. The topping came out nice and golden at the edges but a bit pale in the middle - so actually if I had cooked the caramel for longer, the edges might have been too brown?

Anyway, the cake is lovely (slightly different texture to one of my usual all-in-one sponges) and the topping is delish. Sorry, still dodgy phone photos!

(a couple of days later, the cake is still good, the topping has gone slightly squidgy and chewy - not sure if this is supposed to happen or is an indicator that I didn't cook the caramel quite long enough)