Toffee and meringue sponge cake

• Preheat the convection oven to 180 ºC.
• Prepare a caramel with sugar (I) at 210 ºC and reduce with warm cream to make a toffe sauce.
• Reduce  for approximately 5 minutes and allow to cool.
• Bring the butter to cream by the kneading mixer.
• Add the eggs one by one and whisk them vigorously until getting well-blended and homogenized with the butter.
• When toffee reaches 50 ºC, gradually fold it into the prepared mixture.
• Add the flour well with the yeast and mix all of it with smooth and enveloping movements.
• Join the semi-beaten egg whites and mix it carefully.
• Bake in an oven for 20 to 30 minutes. 

Observations:

•  You can add flavoring to the cake, such as coffee,vanilla, cinnamon,etc.