Preheat oven to 190°c (or 170°c for fan assisted ovens). Grease and line three 7 inch (18cm) round cake tins with butter and grease-proof paper.

Cream the butter/margarine and sugar in a large bowl until light and creamy.

Whisk the eggs, one at a time before adding the vanilla.

Sift in the flour, baking powder and chai masala/ground mixed spice and gently fold the mixture together to create a batter.

Divide the mixture evenly between your prepared tins and smooth the tops with a spatula. Bake in your preheated oven for around 30 minutes, until golden, risen and a skewer inserted comes out clean.

Allow to cool slightly in tins before transferring to a wire rack to cool completely.

Once your cake is completely cool, whip the cream in a large bowl until just peaking.

Add the vanilla extract and sift in the icing sugar. Gently fold into the cream.

Place one cake on a serving plate/board and spread on a quarter of the cream. Drizzle a quarter of the Caramel on top of the cream and place another cake on top.

Top with another cake, spread with cream and drizzle with caramel. Place the last cake on top.

Transfer the remaining cream to a piping bag and pipe small mounds all over the top. Alternatively you can spread the cream on top for a more rustic look.

When ready to serve, drizzle the remaining caramel on top and enjoy!