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Preheat the oven. Prepare a ring tin, grease with margarine and sprinkle lightly with flour.
Cook the sugar in a skillet or saucepan until the sugar dissolves and turns dark brown. Pour with hot water. Stir and cook until all the sugar is dissolved and boils. Remove and cool.
Enter the margarine and sweetened condensed milk into the caramel. Mix well. Set aside.
Beat the eggs using a whisk (whisk) until smooth. Add flour, cornstarch, baking powder, and baking soda (while sifting) alternately. Stir with a whisk until completely smooth. Make sure there are no small lumps or lumps of dough.
Pour the caramel into the mixture above, little by little, while continuing to stir until evenly distributed.
Pour the batter into the pan.
Bake at 180°C for 40 minutes.
Remove and allow the cake to cool. Remove from the tin and cut as desired.
Ready to be served.
1. Use granulated sugar that is really clean, free from dirt.
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for "Ant Nest Sponge Cake Recipe (caramel Cake)"
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