Caramel Vanilla Cake

So, you want to Bake in your Air Fryer?  Well, this one's for you! The Duo Crisp (or Vortex) air fryer will turn out a perfect vanilla cake in under 30 minutes. Plus, we’ve got the secret to homemade caramel in an Instant Pot!  With a Duo Crisp you can make both, so easy!  

Prep time: 15 minutes  
Cook time: 17 minutes in air fryer  
Makes 4 mini loaf pans  

For the cake:
1.5 cups flour  
¾ cup sugar  
½ tsp bicarb  
1 tsp baking powder  
¼ tsp salt  
1 egg  
½ cup oil  
½ cup buttermilk 
½ cup warm water  
2 tsp vanilla  

Set the Duo Crisp (with Air Fry lid) or your Vortex to Bake at 180c for 17 minutes. Allow it to pre-heat. While it heats, combine all the wet ingredients in a large bowl, once fully incorporated add the dry ingredients, mix until just combined - do not over mix! Pour the mixture into 4 greased mini loaf pans, place inside and Bake for 180c for 17 minutes. Test the cake and check if it is cooked through, use oven mits to remove carefully and allow to cool. 

For the caramel:
1 condensed milk tin

Pour the condensed milk into a jar and seal securely, but not too tight. Place inside the Duo Crisp or Instant Pot, on the trivet, and fill with boiling water until 4/5 of the jar is covered. Set to Pressure Cook for 30 – 50 minutes depending on the colour of caramel preferred. The longer the pressure cook, the darker the caramel. Once complete, do a Quick Release and open the lid carefully. Using oven mits, carefully lift the jar/s out and set aside to cool. Do not open until cooled.  Once cooled open the lids and using a small whisk or fork stir brisky to mix well.  Then spoon over the cool vanilla cakes before serving.