Kong

Name: Kong
Cuisine: Asian
Ingredients: 225g softened salted butter, plus extra for the tins; 125g golden caster sugar; 100g light brown soft sugar; 1 tsp vanilla extract; 4 large eggs; 225g self raising flour; 2 tbsp milk; toffee, chocolate or caramel pieces, to decorate; 200g softened salted butter; 400g icing sugar (golden icing sugar if you can find it – it adds a golden colour and caramel flavour); 70g caramel sauce, dulce de leche or caramel spread, plus 3 tbsp to serve

2 steps

Updated at: Thu, 17 Aug 2023 04:42:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories293.1 kcal (15%)

Total Fat15.6 g (22%)

Carbs36.9 g (14%)

Sugars29.1 g (32%)

Protein2.3 g (5%)

Sodium244.8 mg (12%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

225gsalted butter

softened, plus extra for the tins

125ggolden caster sugar

100glight brown soft sugar

1 tspvanilla extract

4eggs

large

225gself raising flour

2 Tbspmilk

toffee

chocolate or caramel pieces, to decorate

200gsalted butter

softened

400gicing sugar

golden icing sugar if you can find it - it adds a golden colour and caramel flavour

70gcaramel sauce

dulce de leche or caramel spread, plus 3 tbsp to serve

Instructions

Step 1

Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.

Donut Pan

eggs4

self raising flour225g

toffee

salted butter200g

Step 2

Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they’re golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.