Caramel Cloud Cake Delight (Print Version)
# Ingredients:
→ Sponge Cake
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon salt
04 -
4 large eggs, separated
05 -
1 cup granulated sugar, divided
06 -
1 teaspoon vanilla extract
07 -
¼ cup whole milk
08 -
2 tablespoons vegetable oil
→ Caramel Whipped Cream
09 -
1 cup heavy cream, chilled
10 -
½ cup caramel sauce (store-bought or homemade)
→ Caramel Glaze
11 -
¾ cup granulated sugar
12 -
¼ cup water
13 -
½ cup heavy cream, warmed
14 -
2 tablespoons unsalted butter
→ Optional Garnish
15 -
Caramel shards
16 -
Whipped cream swirls
17 -
A sprinkle of sea salt
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
02 -
In a medium bowl, sift together the flour, baking powder, and salt.
03 -
In a large bowl, whisk egg yolks with ½ cup sugar until thick and pale. Add vanilla, milk, and oil.
04 -
In a separate bowl, beat egg whites with a mixer until soft peaks form. Gradually add the remaining ½ cup sugar and beat until stiff peaks form.
05 -
Fold the dry ingredients into the yolk mixture, then gently fold in the egg whites in batches to maintain the airiness.
06 -
Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
07 -
In a chilled bowl, whip the heavy cream until soft peaks form. Gradually fold in the caramel sauce until well combined. Chill until ready to use.
08 -
In a saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar melts and turns a deep amber color. Carefully add the warm cream (it will bubble vigorously) and stir until smooth. Stir in the butter and let the glaze cool slightly before using.
09 -
Place one sponge layer on a serving plate. Spread an even layer of caramel whipped cream over it. Top with the second sponge layer.
10 -
Pour the caramel glaze over the top of the cake, letting it drip down the sides for a polished look.
11 -
Top with caramel shards, whipped cream swirls, or a sprinkle of sea salt. Refrigerate the cake for at least 1 hour before serving.
# Notes:
01 -
Homemade caramel sauce offers a richer flavor compared to store-bought.
02 -
Refrigerating the cake ensures the layers set properly before slicing.