Equipment

• Mixing bowls
• Electric mixer or hand whisk
• 9-inch round cake pans (x3)
• Parchment paper
• Cooling racks
• Saucepan
• Offset spatula
• Cake stand or serving plate

Instructions

1. Make the Caramel Sauce:

1. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns an amber color.
2. Add the butter and stir until fully melted.
3. Slowly pour in the heavy cream while stirring (be careful as it may bubble).
4. Remove from heat, stir in sea salt, and let cool.

2. Prepare the Sponge Cake:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.