Fluffy Caramel Cake (Printable Version)
# What You'll Need:
→ Sponge Cake
01 -
1 cup regular flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon salt
04 -
4 big eggs, whites and yolks apart
05 -
1 cup white sugar, split in half
06 -
1 teaspoon vanilla flavor
07 -
¼ cup full-fat milk
08 -
2 tablespoons cooking oil
→ Caramel Whipped Cream
09 -
1 cup cold heavy cream
10 -
½ cup sweet caramel sauce (buy it or make your own)
→ Caramel Glaze
11 -
¾ cup white sugar
12 -
¼ cup water
13 -
½ cup warm heavy cream
14 -
2 tablespoons plain butter
→ Optional Garnish
15 -
Broken caramel pieces
16 -
Dollops of whipped cream
17 -
A touch of fancy salt
# How to Make It:
01 -
Turn your oven on to 350°F (175°C). Grease two 8-inch cake pans and put paper circles on the bottoms.
02 -
Grab a bowl and sift the flour, baking powder, and salt together.
03 -
In another bowl, mix egg yolks with half the sugar until they're light and fluffy. Stir in the vanilla, milk and oil.
04 -
In a clean bowl, beat those egg whites until they form soft peaks. Then slowly add the other half of sugar and keep beating until stiff.
05 -
Gently mix the flour stuff into the yolk bowl, then carefully fold in the fluffy egg whites bit by bit so they don't flatten.
06 -
Pour the mix evenly into both pans and bake for about 20-25 minutes. Check with a toothpick to make sure they're done. Let them cool completely.
07 -
In a cold bowl, whip that heavy cream until it starts to hold shape. Then slowly mix in the caramel sauce. Pop it in the fridge until needed.
08 -
Put sugar and water in a pot over medium heat. Let it cook without touching it until it turns amber. Carefully pour in the warm cream (watch out, it bubbles like crazy) and stir till smooth. Add butter and let it cool a bit.
09 -
Put one cake on your serving plate. Spread the caramel cream all over it. Then pop the second cake on top.
10 -
Pour that yummy caramel glaze over the top and let it run down the sides for a fancy finish.
11 -
Add some caramel chunks, cream swirls, or a sprinkle of fancy salt on top. Stick it in the fridge for at least an hour before cutting.
# Additional Tips:
01 -
Making your own caramel gives way better flavor than buying it.
02 -
Cooling the cake in the fridge helps everything stay put when you cut it.