In this video, we’ll show you how to make a soft, light sponge cake topped with rich caramel icing — inspired by a classic Scottish recipe often found in old-school bakeries and school dinner trays.

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the ...

Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate. Preheat ...