caramel crunch cake

Caramel crunch cake
Ingrediens for sponge
3 eggs
1 cup flour 3 times sifted
1/2 tsp vanila essence
Caster suger 2/3 cup
Beat suger eggs and vanilla essence until fluffy and slowly add in flour from soft hands and bake in preheated oven for 20 minutes at 200c
For caramel crunch
Take 200gm suger and cook on low flame until all the suger melt and change its colour pour it on greased trey and cruch when cool down
Cut the sponge and drizzle milk and apply whipped cream caremel sauce and caramel crunch and decorate as you like