Malted milk cake

Heat the oven to 180C/160C fan/gas mark 4. Butter and line the base of 3 x 20cm sandwich tins. Whisk the butter, both sugars and vanilla together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Sift the flour, malted milk powder, bicarbonate of soda, baking powder and ¼ tsp salt into a second bowl. Pour half of this into the butter mixture, stir until just combined, then mix in the buttermilk followed by the rest of the flour mixture.

Divide the batter evenly between the tins and bake for 25-30 mins, until the cakes are golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

To make the buttercream, warm the milk for 30 seconds in the microwave or a small pan over a low-medium heat, then stir in the malted milk powder until dissolved. Set aside to cool. Whisk the butter and icing sugar together for 5 mins until pale and fluffy, then whisk in the malted milk.

To assemble, put one of the sponges on a plate or cake stand and spread with ¼ of the buttercream. Spread with 1 tbsp of the salted caramel sauce, then repeat with the second cake. Sandwich the third cake on top, then spread the remaining buttercream over the top and sides.

Drizzle over the remaining 2 tbsp salted caramel sauce, then sprinkle over the biscuit crumbs. Will keep chilled for up to three days.