Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 22cm x 32cm (base measurement), 5cm-deep ovenproof dish. Place eggs, sugar and vanilla in a stand mixer fitted with the whisk attachment.
• 2.
  Whisk on medium-high speed for 5 minutes or until sugar has dissolved, mixture triples in volume and is very pale. Sift flour, baking powder and 3/4 tsp fine salt into bowl, then whisk briefly until just combined. Spoon batter into prepared dish and level surface. Bake for 30-35 minutes or until cooked when a skewer inserted in the centre comes out clean and top is golden.
• 3.
  Meanwhile, place evaporated milk, cream, condensed milk and spices in a medium jug and whisk until well combined. Place cake in pan on a wire rack for 5 minutes to cool, then use a metal skewer to prick multiple holes all over cake, making sure to reach base of pan. Whisk milk mixture again, then carefully spoon half over the hot cake, making sure to cover entire cake surface and edges evenly.
• 4.
  Use a small offset spatula to gently press edges of any raised cake so that the surface of the cake is flat and the milk mixture doesn’t pool at the centre. Spoon over remaining milk mixture. Stand at room temperature for 1 hour to cool and for milk mixture to be absorbed.
• 5.
  Meanwhile, make the caramel topping. Place sugar in a medium saucepan over medium-high heat and cook, untouched, for 2-3 minutes until sugar starts to dissolve around edges of pan and underneath and starts to turn light golden. Use a spoon to stir well, then cook, untouched, for 1-2 minutes until a deep golden caramel forms and all sugar has dissolved. Remove pan from heat and carefully pour in cream, swirling pan to combine (the mixture will bubble up high). Add butter and 1/4 tsp fine salt and stir (mixture will thicken very quickly and crystallise into chunks). Return pan to medium heat and cook, stirring constantly, for 3-5 minutes until the caramel thickens to coat the back of a spoon very thickly, mixture is completely smooth and all crystallised chunks have dissolved. Transfer to a large heatproof jug and set aside at room temperature, stirring occasionally, until completely cooled.
• 6.
  For the vanilla cream, place all ingredients in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 1 minute or until soft peaks form. Remove 1/3 cup of the mixture and place in a small snap-lock plastic bag. Seal and chill. Whisk remaining mixture for 20 seconds or until very firm peaks form. Use a large offset spatula to spread firm vanilla cream evenly over cake.
• 7.
  Chill for 1 hour or until set firm. Carefully spoon over cooled caramel topping, using a large offset spatula to spread evenly. Snip a small corner off the snap-lock bag with reserved vanilla cream and pipe thin parallel lines 2cm apart across the width of the caramel topping, from top to bottom. Use the tip of a toothpick to run across the lines down the length of the caramel topping, 1.5cm apart, to create a decorative top. Chill for 1 hour to set all layers firm. Serve.