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This caramel cloud cake transforms ordinary gatherings into memorable celebrations with its airy sponge layers and decadent caramel cream. The combination of light texture and rich caramel creates an irresistible dessert that feels sophisticated yet comforting.
I created this recipe for my daughter's 16th birthday when she requested something "not too sweet but still special." The delicate layers with that caramel glaze cascading down the sides made everyone at the party ask for the recipe.
Ingredients
- For the Sponge Cake:
- All purpose flour provides structure while keeping the cake tender
- Egg separation technique creates that perfect cloud like texture
- Vanilla extract enhances the caramel notes without overpowering
- For the Caramel Whipped Cream:
- Heavy cream with high fat content whips to perfect stability
- Caramel sauce adds depth look for one with butter and real vanilla
- For the Caramel Glaze:
- Granulated sugar use pure white for best color development
- Heavy cream warmed prevents seizing when added to hot caramel
- Unsalted butter adds silky shine and richness to the final glaze
Step-by-Step Instructions
- Prepare the Cake Pans:
- Line the bottoms of two 8 inch round pans with parchment paper and lightly grease the sides. This extra step ensures your delicate sponge releases perfectly without breaking.
- Master the Egg Separation:
- Separate eggs when cold but allow whites to come to room temperature before whipping. Room temperature whites whip to nearly triple the volume of cold ones giving your cake that signature cloud like texture.
- Create the Perfect Batter:
- Fold the egg whites into the batter using a large rubber spatula with a gentle cutting motion. Move the bowl as you fold to ensure even incorporation without deflating the mixture that creates the airy quality.
- Achieve Caramel Perfection:
- Watch the sugar mixture closely as it caramelizes looking for a deep amber color similar to maple syrup. Remove from heat immediately when it reaches this stage as it continues darkening even off the heat.
- Apply the Glaze:
- Pour slightly cooled glaze from the center of the cake outward allowing it to naturally flow down the sides. Use a slight tilting motion to guide the glaze for even coverage that looks professionally done.
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The moment that transformed this cake from good to extraordinary was when I discovered warming the cream before adding it to the hot caramel. That simple step prevents the sugar from seizing and creates that perfectly smooth glaze that looks like it came from a pastry shop.
Storage Secrets
This cake maintains its texture beautifully for up to three days when stored in the refrigerator. Place the cake in a covered container to prevent it from absorbing other flavors. For the freshest taste allow slices to sit at room temperature for 15 minutes before serving to let the flavors fully bloom.
Make Ahead Options
Prepare components separately to save time on the day of serving. The sponge layers can be baked up to two days ahead and wrapped tightly in plastic wrap. The caramel sauce keeps well for up to a week refrigerated. Assemble the final cake at least four hours before serving to allow flavors to meld perfectly.
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Flavor Variations
Transform this classic into seasonal specialties with simple adjustments. For autumn add a teaspoon of cinnamon to the cake batter and garnish with toasted pecans. During summer fold fresh berries between the layers for a fruity contrast. For chocolate lovers add two tablespoons of cocoa powder to the dry ingredients and drizzle with chocolate ganache alongside the caramel.
Frequently Asked Questions
- → How do I prevent the sponge cake from deflating?
Ensure egg whites are beaten to stiff peaks and gently folded into the batter to maintain airiness.
- → Can I make caramel sauce at home?
Yes, simply melt sugar with water until amber, then add warm cream and butter while stirring over low heat.
- → How do I store this cake?
Refrigerate the assembled cake in an airtight container for up to 3 days.
- → Can I use a different garnish?
Absolutely! Try toasted nuts, chocolate curls, or even edible flowers for a personalized touch.
- → What type of cream works best for whipping?
Always use chilled heavy cream with a fat content of at least 35% for the best results.