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