1) Grease and flour a bundt cake form, 20cm in diameter. Preheat the oven to 180C / 160C fan.

2) Separate the eggs. Whisk the egg yolks with the sugar until pale and fluffy. Use a hand mixer or a stand mixer (about 2 minutes at a high speed). Add the oil and keep whisking for another minute. Add the caramel sweetened condensed milk and mix it in until incorporated. Add the remaining ingredients and mix these in.

3) In a separate bowl, whisk the egg whites until stiff peaks form. Fold in the whisked egg whites into the prepared egg yolk mixture in two batches. The first batch will help to loosen the batter, the second batch should be folded in gently to retain as much air as possible.

4) Pour the batter into the prepared bundt cake form and bake in the preheated oven for about 35 – 37 minutes. Keep an eye on the cake as the top can brown quite fast. If this is the case, then we recommend covering the cake with some aluminium foil and continue baking until done all the way through. For doneness, perform the skewer test. Insert a clean skewer in the middle of the cake and if the skewer comes out clean, the cake is done. If the skewer’s wet, the cake needs baking longer. Put it back in the oven and check again in a few minutes time. Please remember, every oven is different and therefore you might have to adjust the baking time.

5) Once baked, gently remove the cake out of the tin straight onto a cooling rack. Place the tin on the rack upside down, gently tap it and the bundt cake should release. Lift the tin and let the cake cool. Slice and serve. Enjoy!