Soft, creamy, and irresistibly delicious!

👩‍🍳 Instructions

Preheat oven to 180°C (350°F). Grease a baking pan (9×13 inches or equivalent).
In a large bowl, beat the eggs, sugar, and vanilla until pale, thick, and fluffy — about 3–5 minutes.
Slowly add the oil and mix briefly.
In a separate bowl, sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture in batches, stirring from the bottom up just until incorporated.
Pour the batter into the prepared pan and bake for 30–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

In a chilled bowl, whisk the heavy cream powder with the cold milk until stiff peaks form.
Add the powdered sugar and vanilla, whisking again until the cream is smooth and fluffy. Chill until ready to use.

In a dry pan, melt the sugar over medium heat until it turns golden. Do not stir; instead, swirl the pan gently for even caramelization.
Once golden, add the butter and stir gently.
Mix the cornstarch into the milk until dissolved, then slowly pour into the caramel while stirring constantly.
Continue stirring until the caramel is thick, glossy, and smooth. Let cool slightly.